The Healthy Thread

Out of context: Reply #211

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  • MrT0

    For any of you gluten-free QBNers, a really good bread recipe. Ends up a little like rye-bread and makes good toast. MrsT approved.

    300 g (1 3/4 cups) whole raw buckwheat

    60 g (¼ cup) whole chia seed

    250 ml (1 cup) water

    60 ml (¼ cup) olive oil

    1/2 teaspoon bicarb soda

    1 teaspoon sea salt
    
juice from ½ lemon

    Soak buckwheat in plenty of cold water for 2 hours until softened.
    Preheat oven to 160 C / 320 F (fan-forced).
 Soak chia seed in ½ (125ml) of the water until gel like, about 15-20 minutes.


    Drain the buckwheat and rinse through a fine sieve. Make sure all the water is fully drained.
 Place the buckwheat into a food processor along with all other ingredients. Process for 3 minutes. The bread mix should resemble a batter consistency with some whole buckwheat still left in.
 Spoon into a loaf tin lined with baking paper on all sides and the base.
 Bake for 1 hour and 20 minutes until firm to touch and bounces back when pressed with your fingers. 
Remove from the oven, cool for approx. 15 mins then remove from the tin and cool on a rack.

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