With gluten intolerance on the rise this delicious buckwheat and almond bread makes a fantastic healthy alternative. Bursting with healthy fats from the nuts and seeds and full of fibre from the psyllium husk. Once you try this bread you’ll never go back to shop-bought gluten free alternatives.
Prep Time
10
Cook Time
50
Total Time
1
Servings:
1
loaf
Ingredients
Dry ingredients:
- 150g almond meal
- 140g buckwheat flour
- 40g sunflower seeds
- 40g pumpkin seeds
- 40g cup buckwheat flakes
- 3 tbsp chia seeds
- 3 tbsp psyllium husks
- 2 tsp baking soda
- ½ tsp salt
Wet ingredients:
- 8 dates
- 2 tbsp apple cider vinegar
- 250ml warm water
- 250ml cold water
Instructions
- Mix all the dry ingredients together well in a large bowl
- In a blender, blend the dates with the apple cider vinegar and warm water
- Add the cold water to the blender and blend some more
- Add the wet mixture to the dry ingredients and mix well to combine
- Cover the bowl with a tea towel and leave for an hour
- In the meantime, preheat the oven to 180 ° C fan
- Line a loaf tin with parchment paper and pour in the batter
- Bake for 50 minutes at 180 ° C
- Using a toothpick, test for readiness. If still wet, bake for additional 10-15 minutes
- Once ready, turn it over onto the cooling rack
Notes
Allergens: Nuts (almond). CNM recommends the use of organic ingredients
Recipe and photography by Svetlana Sidorova, for the Natural Chef Diploma Courses at CNM, the College of Naturopathic Medicine.
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