Recipes.

Buckwheat Seed Bread

By Jacqueline Alwill


I Quit Sugar - The best vegan protein sources (and we’re not talking tofu)
  • 1 loaf, 12 slices servings
  • Prep - 6 hours
    Cooking - 2 hours
  • Total - 8 hours
I Quit Sugar - The best vegan protein sources (and we’re not talking tofu)

A bread that's gluten-free, yeast-free AND nutrient-dense? No worries! Our friend and Sydney-based nutritionist Jacqueline Alwill from the blog Brown Paper Bag has just the recipe - this Buckwheat Seed Loaf.

Serve for breakfast with fresh tomato and basil, or have for lunch with some free-range ham, spinach and feta. Delish!  

Servings: 1 loaf, 12 slices
Preparation: 6 hours
Cooking: 2 hours

Tags: , , , , , , , , , , , ,

Ingredients

  • 1 1/2 cup buckwheat, soaked 2 hours, then drained well (approx 20min).
  • 1 cup sunflower seeds.
  • 1/2 cup pepitas.
  • 1/2 cup flaxseeds.
  • 1 tablespoon sesame seeds.
  • 2 tablespoons chia seeds.
  • 4 tablespoons psyllium husk.
  • 1 teaspoon sea salt.
  • 1 1/2 cup water.
  • 3 tablespoons coconut oil, melted.
  • 1 teaspoon slippery elm (optional).

Directions

1. In a large bowl combine all ingredients, then mix well to combine.

2. Line a loaf tin with baking paper or use a silicon loaf mould. Pour into loaf tin, flatten with the back of your spoon so the loaf is even then allow to sit for at least 2 hours or overnight if you are well prepared.

3. Preheat your oven to 160C and place the loaf in the middle of the oven. Allow to cook for 1 hour or until top of loaf has become crisp.

4. Remove from oven, flip the loaf upside down onto a wire baking rack and peel away baking paper if present. Place back into the oven and cook a further 1 hour or until the loaf sounds hollow when tapped.

5. Allow to cool at least one hour before slicing and serving.



Note

Tips from Jackie:

  • This is delicious when fresh but after day one it will be best kept in the fridge up to 1 week or sliced and stored in the freezer up to 3 weeks.
  • Try toasting a slice of the loaf, it brings out the flavours.
  • Alternative : ½ cup almonds can be used in place of pepitas.

Buckwheat Seed Bread

A bread that's gluten-free, yeast-free AND nutrient-dense? No worries! Our friend and Sydney-based nutritionist Jacqueline Alwill from the blog Brown Paper Bag has just the recipe - this Buckwheat Seed Loaf.

Serve for breakfast with fresh tomato and basil, or have for lunch with some free-range ham, spinach and feta. Delish!

Ingredients

  • 1 1/2 cup buckwheat, soaked 2 hours, then drained well (approx 20min).
  • 1 cup sunflower seeds.
  • 1/2 cup pepitas.
  • 1/2 cup flaxseeds.
  • 1 tablespoon sesame seeds.
  • 2 tablespoons chia seeds.
  • 4 tablespoons psyllium husk.
  • 1 teaspoon sea salt.
  • 1 1/2 cup water.
  • 3 tablespoons coconut oil, melted.
  • 1 teaspoon slippery elm (optional).

Directions

1. In a large bowl combine all ingredients, then mix well to combine.

2. Line a loaf tin with baking paper or use a silicon loaf mould. Pour into loaf tin, flatten with the back of your spoon so the loaf is even then allow to sit for at least 2 hours or overnight if you are well prepared.

3. Preheat your oven to 160C and place the loaf in the middle of the oven. Allow to cook for 1 hour or until top of loaf has become crisp.

4. Remove from oven, flip the loaf upside down onto a wire baking rack and peel away baking paper if present. Place back into the oven and cook a further 1 hour or until the loaf sounds hollow when tapped.

5. Allow to cool at least one hour before slicing and serving.

Note

Tips from Jackie:

  • This is delicious when fresh but after day one it will be best kept in the fridge up to 1 week or sliced and stored in the freezer up to 3 weeks.
  • Try toasting a slice of the loaf, it brings out the flavours.
  • Alternative : ½ cup almonds can be used in place of pepitas.

Buckwheat Seed Bread

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