Buckwheat & Quinoa Seed Loaf
This is an absolute must make team! It does take some patience in terms of soaking time but boy is it delicious and nutrient dense! Perfect for those that don’t tolerate oats, it’s completely gluten free and packed full of protein from the quinoa and buckwheat. Definitely my new favourite loaf. What do you think? Will you make this?
Ingredients:
1 cup almonds
3/4 cup buckwheat
1/4 cup chia seeds
1/2 cup psyllium husk
1/2 cup sesame seeds
3/4 cup sunflower seeds + extra for sprinkling
1/2 tsp salt
2 tsp coconut oil
2.5 cups water
1/2 cup white quinoa
1 cup water, extra
Directions
Place almonds, buckwheat, chia, psyllium husk, sesame, sunflower seeds, salt, oil and water in a large bowl and combine. Place in the fridge for 6 hours or overnight.
Cook quinoa in 1 cup of water and cook until soft and flurry, allow to cool.
Preheat oven to 160 degrees and line a loaf pan (11cm x 21cm) with baking paper.
Mix quinoa through the buckwheat and nut/seed mix and ensure its evenly distributed. Press mixture into prepared loaf pan and sprinkle top with extra sunflower seeds, pressing down firmly.
Cook for 1 hour and 30 minutes. Then remove loaf, tip loaf upside down onto a baking tray, remove loaf tin, then return to the oven for a further 60 minutes.
Remove loaf and allow to cool completely before slicing and enjoying!
* freezes beautifully, make sure you pre-slice whole loaf to freeze, then you can pull out a slice at a time.
* will keep in the fridge for 7 days.
