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!