- 2 cups buckwheat groats (375 g)
- 1 cup water (250 ml)
- 1 tsp sea salt
- 1/2 cup raw sunflower seeds (70 g), optional
- Soak buckwheat groats for at least 6 hours (we soaked them in a large mixing bowl covered with a dishcloth). Drain and rinse.
- Add the buckwheat groats and the water (1 cup or 250 ml) to a food processor and blend until well combined. If you don’t have a food processor, feel free to use an immersion blender or a regular blender, but don’t over blend.
- Place the batter in a large mixing bowl covered (we used a dishcloth) and let ferment for at least 12 hours.
- Then preheat the oven to 350ºF or 180ºC.
- Add salt and seeds to the batter and stir with a spoon until well combined.
- Pour the batter into a loaf pan lined with parchment paper.
- Bake for 1 hour and 15 minutes or until golden brown.
- If you use parchment paper, feel free to remove the bread from the loaf pan immediately, but let the bread cool for at least 30 minutes before slicing.
- We’ve been enjoying it toasted with some homemade peanut butter and raspberry chia seed jam.
- Keep the gluten-free bread in the fridge covered for 4 to 5 days. You can also store it in the freezer and heat up in the oven or toast slices whenever needed.
- Recipe inspired by Nutriplanet and Las María Cocinillas.
- We used this loaf pan (8 1/2 x 4 1/2 inch or 23 x 13 cm).
- Use any seeds you have on hand.
- Add any other ingredients you want, like sun dried tomatoes, nuts or herbs.
- Serving Size: 1 slice (of 10)
- Calories: 167
- Sugar: 1.2 g
- Sodium: 237 mg
- Fat: 4.8 g
- Saturated Fat: 0.6 g
- Carbohydrates: 27.9 g
- Fiber: 4.4 g
- Protein: 6.2 g