This bread is moist and full of wonderful texture but not as dense and chewy as some seeded breads. It’s wonderful with smashed avo on top.
2 chia seed eggs (2 tbsp chia seeds and 6 tbsp water)
1 cup buckwheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 tbsp ground flaxseed
2 tsp ground turmeric
1 tsp cumin seeds
1 tsp black mustard seeds
1/2 cup pumpkin seeds
1 tbsp sesame seeds
1/2 cup sunflower seeds
2/3 cup ground almonds
3 tbsp olive oil
1 tbsp maple syrup
2 tsp apple cider vinegar
1 1/4 cups water
- Preheat oven to 325f/170c.
- Make the chia eggs in a small bowl and leave to sit for 5 minutes.
- In another large bowl, mix all wet ingredients.
- Add remainder of ingredients and chia eggs, mix to combine.
- Line a bread pan with baking paper, add batter and smooth out.
- Bake in the oven for 50 minutes or until toothpick inserted in the centre comes out clean.
- Let cool a good 20 minutes before turning out of pan. Allow to cool completely before slicing.