preparation time: 100 minutes
ingredients:
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175gram buckwheat
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25gram chia seeds
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25gram linseeds
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25gram sunflower seeds
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pinch of salt
preparation:
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Cook buckwheat in a pot with 350ml boiling water at low heat for 20 minutes.
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Mix chia seeds with 100ml water and set aside for 20 minutes.
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Blend buckwheat, chia seeds, linseeds, sunflower seeds and salt in a food processor until well combined.
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Spread out the pastry on a baking pan and bake in the oven at 175 degrees (350F°) for 75 minutes.
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Remove from the oven, set aside and let cool down before you eating it.
Tip:
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Serve your homemade bread with a salad, e.g. made of cucumber, avocado and tomato slices, mixed with linseed/olive oil, vinegar, salt and pepper.
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Besides, you can serve the bread as side dish for veggie stew, sauce or soup.
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You can easily store it for 3 or 4 days and use it as a snack while you’re on the way.
Hello peeps! Please believe me, this vegan gluten-free bread tastes much better than it looks like! Thanks to the included seeds and buckwheat, it’s a really healthy one and it’s easy to digest.