Simple, moist and gluten-free bread made from buckwheat and chia. Ideal with sweet or savory spreads or as a side dish for a vegan breakfast, brunch or dinner. Gluten free, oil free option, quick to make and good shelf life.
Place buckwheat in a large bowl and cover with plenty of water. Soak for 2 hours. At the end of the soaking time, strain, rinse with cold water and set aside.
Shortly before the end, make the chia gel by preparing a bowl and adding the chia seeds. Add 250ml and stir well to avoid lumps. Leave to infuse for 15 minutes until a chia gel is formed.
Preheat oven to 175 degrees and line a 20cm diameter loaf pan with baking paper.
Provide a blender. Add in buckwheat, chia gel, rolled oats, flax seeds, sunflower seeds, olive oil, maple syrup, baking powder, and salt and mix until a uniform dough forms.
Pour into springform pan, smooth out and bake for 1 hour. When the baking time is over, remove from the oven and let cool completely.
Cut into 12 pieces and serve.
Store in an airtight container at room temperature for up to 5 days.