Gluten-Free Pumpkinseed Buckwheat and Chia Bread
Ingredients
- 1/4 cup chia seeds soaked in 1 cup water for 20 mins
- 1 and 3/4 cup buckwheat groats, soaked in water for 2 hours, then drain & rinse
- 2 tbsp flax seeds
- 1/4 cup pumpkin or sunflower seeds
- 1/4 cup olive oil/avocado oil
- 1 tbsp maple syrup
- 2 tsp baking powder
- 1/2 tsp salt
Preparation
Preheat the oven to 160c and line a loaf tin with parchment paper
Place all of the ingredients in a blender or food processor
Blend for 1-2 minutes until everything is well combined
Spoon the batter evenly into your loaf tin and top with a handful of seeds
Bake for 1 hour and 15 minutes, until the bread is firm
Remove from the oven and let the loaf cool for 15 minutes before removing the bread from the pan and allowing to cool completely on a wire rack
