Ingredients

  • 1/2 cup buckwheat
  • 1/2 cup quinoa
  • 1 1/2 cups gluten free oats
  • 1/4 cup chia seeds
  • 1/4 cup psyllium husk (not powder or use 1/8 cup)
  • 1 teaspoon aluminum free baking powder
  • 1/2 teaspoon aluminum free baking soda
  • 1/4 cup unsweetened applesauce
  • 1 1/2 cup water
  • 1 teaspoon salt (optional)

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.

Details

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