SUN DRIED TOMATO & BUCKWHEAT- SEED LOAF

'A LOAF FULL OF SEEDS AND TASTE'

 

(1 Loaf)

  • cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1 cup sun dried tomatoes
  • ½ cup flax seeds
  • 1  ½ cup crushed buckwheat (soaked previously)
  • 3 tbsp psyllium husk
  • 4 tbsp chia seeds
  • 2-3 tbsp sesame seeds
  • 3-4 tbsp melted coconut or olive oil
  • 1 tbsp maple syrup or agave syrup
  • 1 tbsp lemon juice
  • Fresh rosemary leaves
  • Two pinches sea salt

This bread is made out seeds, sun dried tomatoes, crushed buckwheat grains, healthy oils, fresh herbs... It is free from gluten and as we soak the buckwheat, it is friendly to your digestion. I think it will probably turn out very good with some grated carrots, olives and basil instead of the sun dried tomatoes, this is something to try definitely next time. You can also change the crushed buckwheat for old fashion oat flakes. I won't describe the taste as i let you experience it by yourself!

Place the crushed buckwheat in a sieve (with small holes) and rinse them thoroughly under water. Now put the rinsed buckwheat in a bowl and cover it with water. Let it soak for at least 8 hours or overnight. In a jar, add the sun dried tomatoes with water and also let them soak overnight with some drops of lemon juice. (I normally use plain sun dried tomatoes, not the ones conserved in a jar with oil). After the soaking process, rinse the buckwheat. Also rinse the dried tomatoes and chop them. Cut the rosemary leaves. Add the buckwheat, tomatoes, all the seeds (except the sesame seeds), psyllium husk, the oil, maple syrup, lemon juice, rosemary and salt in a big bowl or container. Stir all the ingredients until they start to stick together. If it is too dry, you can add a little bit of water (but probably don’t needed as the buckwheat is soaked). Place the dough into a form, press it slightly with your hand to make a flat surface. Sprinkle some sesame seeds on the top, press again. Let it sit on the counter for at least 3 hours.

Preheat the oven to 175°C. Place the form into the oven and bake for 20-25 minutes. Remove from the oven and let it cool down for five minutes. By using a rubber spatula, separate the edges of the bread from the form, this will help you to take the bread out of the form. Now place the loaf once again in the oven, this time directly on the oven rack. Bake for approx. 25-30 more minutes. After this, remove from the oven and let the bread cool down before cutting.