Buckwheat and Chia Bread

by Nicky Hutteman


1¾ cups buckwheat groats
¼ cup chia seeds
1 cup filtered water
2 Tbsp flax seeds
¼ cup sunflower seeds
¼ cup olive oil
1 Tbsp maple syrup
2 tps baking powder
½ tps baking soda
1 tps organic fine sea salt


Cover buckwheat groats with water and soak for two hours.
Soak chia seeds in one cup of filtered water for two hours (mix well).
Heat oven to 160 ºC.
Grease 22 cm long loaf tin.
Drain buckwheat, discard water, place drained buckwheat into kitchen whizz/blender and grind to smooth consistency, add soaked chia seeds that will have absorbed all the filtered water, add remaining ingredients and blend all till well combined.
Put mix into prepared tin and bake for 1¼ hours.
This is a dense style of bread, it slices well and keeps well in the freezer.