Oat & Buckwheat Bread

When deciding to embark on a wholefood journey you don't have to give up all the simple pleasures of life!I adore the smell of baking bread and nothing beats the taste of a warm slice of bread fresh out the oven.I'm always on the look out for a bread recipe which a) tastes awesome and b) actually works ie. is soft fresh out the oven, doesn't crumble and toasts well (especially from frozen).

This loaf ticks all those boxes, but is also free from gluten (if using GF oats), dairy, eggs, yeast, sugar and nuts!So what's in it you may ask! Only the most awesome nutrient dense ingredients that are great for your gut too!I've included both psyllium husk and flax meal, which are both very high in fiber and rich in mucilage (a slimy substance that expands in water). This means it soaks up water in your gut and makes bowel movements much easier.

Psyllium husk is also a prebiotic, which means it is needed to promote the growth of good colonies of bacteria.

Flax meal is also a brilliant source of omega 3 fatty acids and lignans. Lignans are plant compounds that have antioxidant and estrogen properties, both of which can help lower the risk of cancer and improve health. Aside from the health benefits you can receive from this humble loaf, it also freezes fantastically well and toasts up beautifully. Slice it before freezing and pull out individual pieces as you need for an easy nourishing breakfast or lunch. 

Gluten free, dairy free, egg free, yeast free, sugar free and nut free! But don't let that deter you, it's high on flavor and nourishment and will satisfy any proper bread craving.

Ingredients:

• 1 cup buckwheat flour

• 1/2 cup brown rice flour

• 1/2 cup porridge oats

• 1/2 cup rolled oats (extra to top loaf)

• 2 Tbsp psyllium husk

• 1/4 cup ground flaxseed

• 2 Tbsp sunflower seeds

• 2 Tbsp pumpkin seeds

• 2 tsp baking powder

• 2 cups water

• 1 Tbsp apple cider vinegar

Directions:

1. Preheat the oven to 180 degrees and line a small loaf pan (25cm with baking paper

2. Mix the dry ingredients together, then add the water and vinegar. Stir well. The mixture will be quite runny, this is OK!

3. Pour mixture into preprepared loaf tin, smooth the top and sprinkle with extra whole oats or sunflower seeds.

4. Place in the oven and bake for 50 minutes or until skewer comes out cleanly.

5. Once cooked, remove loaf from pan and let it cool slightly before slicing (this means it's less likely to crumble).

This recipe is inspired by a killer gut-friendly allergy free loaf by Jessica Cox. I very loosely based the proportions on hers but I messed around with it a lot! I prefer mine, but hers is great too, especially if you're intolerant of oats.