Name: Buckwheat and Almond Bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
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; 8 dates; 2 tbsp apple cider vinegar; 250ml warm water; 250ml cold water

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Buckwheat and Almond Bread

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 Time10 mins

Cook Time50 mins

Total Time1 hr

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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