This gluten & dairy free bread makes a filling & nourishing breakfast idea. Try toasting & topping with avocado, paoched eggs or nut butter.
(Makes 1 loaf)
2 cups of your favorite seeds, I like a mixture of sesame, flax, pumpkin, chia and sunflower.
1 tbsp turmeric
1 tsp paprika
½ cup of chopped almonds
1½ cups of buckinis, rinsed (activated buckwheat)
½ cup psyllium husks
¼ cup melted coconut oil
1 tsp. sea salt
Preheat oven to 160c
Mix dry ingredients together in a large bowl
Add water & coconut oil and mix very well
Cover and let sit on the bench for a few hours or over night
Spoon mixture into a lined loaf tin and smooth top with your hands
Place in the oven and cook for 40 minutes
Remove loaf from loaf tin and place upside down on oven rack and cook for a further 1-hour
Let cool completely before slicing
Store in an airtight container for up to 1 week, freezes well also.
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