Gluten Free Buckwheat and Oat Bread
Sides, Snack
I love a hot piece of toast. Smeared with avocado or dipped into a hot bowl of soup; it’s a staple.
There are few good gluten free breads on the market, so I thought I would create my own.
This loaf is nutritious and delicious. It packs in loads of protein thanks to the crunchy sunflower seeds. The oats give it a nice creamy taste and keep this bread budget friendly.
Bake it on a Sunday and enjoy it all week. This loaf will keep sealed in your fridge for up to 7 days. I like to freeze half of it to enjoy at a later date.
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The Recipe
Ingredients
- 200g of oats
- 150g of sunflower seeds
- 100g of pumpkin seeds (plus extra for topping)
- 2 tbsp of chia seeds
- 150g of buckwheat flakes
- 2 tbsp of melted coconut oil
- 400ml of water
- 2 tsp of salt
Directions
Pop everything into a bowl and stir together.
Grease a loaf tin with baking paper and poor the mixture in. Leave at room temperature for an hour.
Preheat the oven to 170 and bake for a total of 1 hour.
After 30 minutes take the loaf out, flip it upside down and roast it on a baking tray bottom side up for a further 30 mins.
Allow to cool first then slice in.
Images: http://www.joannayee.com
