Buckwheat Bread

Ingredients

• 2 tbsp Maple syrup
• 1 tbsp Apple cider vinegar
• 4 tbsp Chia seeds
• 300 g buckwheat flour
• 100 g gluten‑free rolled oats
• 1.5 tsp Weinstein baking powder
• 0.5 tsp Baking soda
• 1.5 tsp sea salt
• 100 g sunflower seeds
• 50 g Pumpkin seeds
• 1 tsp coconut oil

Instructions

1. 1.

   Preheat the oven to 180 °C (convection 160 °C; gas: level 2–3). In a bowl combine 650 ml water, maple syrup, apple cider vinegar and chia seeds, stir and let absorb.

2. 2.

   Add the dry ingredients to another bowl and mix together. Then knead the dry mixture into the wet batter.

3. 3.

   Grease a loaf pan with coconut oil and line it with parchment paper. Pour the dough into the pan and smooth the surface.

4. 4.

   Bake the buckwheat bread in the preheated oven for 60–70 minutes until golden brown. Test with a toothpick: the bread is done when the toothpick comes out clean without crumbs.

5. 5.

   Remove the bread from the oven and let it cool. Once cooled, slice as desired.