gluten-free bread

preparation time: 100 minutes
  • 175gram buckwheat
  • 25gram chia seeds
  • 25gram linseeds
  • 25gram sunflower seeds
  • pinch of salt
  1. Cook buckwheat in a pot with 350ml boiling water at low heat for 20 minutes.
  2. Mix chia seeds with 100ml water and set aside for 20 minutes.
  3. Blend buckwheat, chia seeds, linseeds, sunflower seeds and salt in a food processor until well combined.
  4. Spread out the pastry on a baking pan and bake in the oven at 175 degrees (350F°) for 75 minutes.
  5. Remove from the oven, set aside and let cool down before you eating it.
  • 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. 
  • Besides, you can serve the bread as side dish for veggie stew, sauce or soup.
  • 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.

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