Buckwheat, chia, flax bread

INGREDIENTS
  • 1-1/2 cups whole buckwheat groats, rinsed and drained
  • 3 tablespoons chia seeds
  • 3-3/4 cups boiling water
  • 3 tablespoons flaxseed meal
  • 1 tablespoon baking powder
  • ¾ teaspoon fine sea salt
  1. Place buckwheat and chia seeds in a large bowl; pour boiling water over. Let stand for 20 minutes (buckwheat should be breaking down, much of the water is absorbed).
  2. Preheat oven to 325F. Line a 9×5-inch loaf pan with parchment paper; grease or spray paper.
  3. Transfer roughly ⅔ of buckwheat mixture to a food processor or blender. Process, using ON/OFF pulses until almost , but not completely, smooth. Scrape back into bowl with remaining buckwheat. Vigorously stir to combine, also breaking up some of the remaining buckwheat.
  4. Add the flaxseed meal, baking powder and salt to bowl, stirring until blended. Spoon and spread into prepared pan, smoothing the top.
  5. Bake in preheat oven for 90 minutes until top appears dry and a toothpick inserted in center of loaf come out clean.
  6. Transfer pan to a cooling rack and cool 10 minutes. Using parchment overhang, remove loaf from pan. Cool completely. Slice and eat (toasting optional, but recommended!)
NOTES
Storage: Store the cooled loaf, tightly wrapped in plastic wrap or in an airtight container, in the refrigerator for up to 2 weeks, Alternatively, wrap in plastic wrap and then foil and freeze for up to 6 months.
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