Created by Jill Dalton of The Whole Food Plant Based Cooking Show
Makes 8-10 slices
The original recipe recommends soaking the buckwheat and quinoa overnight. In my video, instead I soaked for 4 hoursand was happy with the texture of the bread.
Preheat oven to 350 F.
Using a colander with small holes, rinse and drain the buckwheat and quinoa. I pressed out extra liquid by pressing on the soaked seeds with another colander.
Place all ingredients into a food processor and blend. Don’t overdo it, just till mixed, not a batter consistency.
Pour into a silicone bread pan (I used 8” x 4” metal, parchment paper lined on the bottom and up the sides; may lightly oil the 2 short sides).
Bake 1 hour. If too spongy, leave in 10-15 minutes more.
Remove from the pan. Best if sliced when nearly cooled. Delicious toasted and served with soups, a spread of nut butter, or sugar free fruit spread.