BUCKWHEAT BREAD

makes 1 loaf tin 

Ingredients:

Dry part:

• 1.5 cups almond flour
• 1 cup buckwheat flour 
• 1 cup mixed seeds
• 3 Tbsp chia seeds
• 3 Tbsp psyllium husk
• 2 tsp soda
• ½ tsp salt

Liquid part:

• 8 large dates, pitted
• 2 Tbsp apple cider vinegar
• 2 cups water

Method:

1. Combine all dry part ingredients in a bowl, make sure everything is evenly mixed.
2. In a blender cup: blend dates with water and vinegar until smooth.
3. Pour blended liquid into dry ingredients and mix well into one piece of dough. Leave in a bowl, cover with a towel, leave for 1 hour or so (this step is very important for texture).
4. Lightly brush loaf tin with olive oil or line with parchment paper, transfer dough into it.
5. Bake in an oven preheated to 180C for 70 minutes.
6. Let it cool completely, then it’s good to slice. A bit like with pumpernickel bread, will taste much much better if you let it mature for 24 hours before tucking in.