+ the healthy chef recipes +

Buckwheat and Chia Bread

Nothing beats a warm slice of homemade bread. I love pairing this buckwheat and chia loaf with a nourishing soup for lunch, or a purely delicious salad for dinner. It works well for breakfast too, topped with fresh sliced avocado and Persian feta, or my homemade macadamia butter and a little Manuka honey. Instead of using buckwheat flour, I blend pre-soaked buckwheat for a few seconds into a batter, pulsing until it’s a little creamy.

What’s great about it

Buckwheat is a seed related to rhubarb. It has a wonderful nutty flavour and is gluten-free, low GI and high in amino acids, fibre and essential minerals manganese, magnesium, zinc and copper. The fibre is soluble, which helps to reduce blood cholesterol levels and promote bowel health. Buckwheat is also rich in anti-inflammatory, anti-oxidant polyphenols like rutin, which helps to reduce blood pressure. It also contains the amino acid tryptophan which helps to make serotonin – the FEEL GOOD hormone responsible for feelings of wellbeing and happy digestive health!

+ ingredients & methods +

ingredients (Makes 1 loaf)

300 g (10 1/2 oz / 1 3/4 cups) whole raw buckwheat groats
60 g (2 fl oz  / 1/4 cup) whole chia seed
250 ml / 1 cup water (use half to soak chia seeds and the other half to combine in the food processor or blender)
60 ml (2 fl oz / ¼ cup) olive oil
1 1/2 teaspoons gluten free baking powder
1/2 teaspoon sea salt

method

  1. Preheat oven to 160 C / 320 F – fan forced.
  2. Soak buckwheat in plenty of cold water for 2 hours until softened.
  3. Soak chia seed in 1/2 cup cold water until gel like – this takes about 30 minutes.
  4. Drain the buckwheat and rinse through a fine sieve. Make sure all the water is fully drained.
  5. Place the buckwheat into a food processor.
  6. Add chia gel, 1/2 cup of water, olive oil, baking powder and sea salt.
  7. Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole buckwheat still left in the mix.
  8. Spoon into a loaf tin lined with baking paper on all sides and the base.
  9. Bake for 1 hour and 15 minutes until firm to touch and bounces back when pressed with your fingers.
  10. Remove from the oven and cool for approx. 30 minutes. Remove from the tin and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside.
  11. Cool completely before eating.
  12. Serve delicate slices only when cold with a serrated knife. Delicious lightly toasted on a pan.
+ notes & inspiration +
  • This buckwheat batter also makes the most delicious pancakes or pizza crust.
  • Add 1 raw grated carrot before baking and use pure carrot juice in place of water in the recipe.
  • Store in the fridge for unto a week (make sure to wrap it well first)
  • Freeze if needed.
  • Delicious toasted on a hot cast iron pan.
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