fbpx

This is an absolute must make team! It does take some patience in terms of soaking time but boy is it delicious and nutrient dense!

 

Perfect for those that don’t tolerate oats, it’s completely gluten free and packed full of protein from the quinoa and buckwheat. Definitely my new favourite loaf.

What do you think? Will you make this?

 

 

Print Recipe
Buckwheat & Quinoa Seed Loaf
Course Baking, Breakfast
Prep Time 6 hours
Cook Time 2 + 1/2 hours
Servings
loaf
Ingredients
Course Baking, Breakfast
Prep Time 6 hours
Cook Time 2 + 1/2 hours
Servings
loaf
Ingredients
Instructions
  1. Place almonds, buckwheat, chia, psyllium husk, sesame, sunflower seeds, salt, oil and water in a large bowl and combine. Place in the fridge for 6 hours or overnight.
  2. Cook quinoa in 1 cup of water and cook until soft and flurry, allow to cool.
  3. Preheat oven to 160 degrees and line a loaf pan (11cm x 21cm) with baking paper.
  4. Mix quinoa through the buckwheat and nut/seed mix and ensure its evenly distributed. Press mixture into prepared loaf pan and sprinkle top with extra sunflower seeds, pressing down firmly.
  5. Cook for 1 hour and 30 minutes. Then remove loaf, tip loaf upside down onto a baking tray, remove loaf tin, then return to the oven for a further 60 minutes.
  6. Remove loaf and allow to cool completely before slicing and enjoying!
Recipe Notes

* freezes beautifully, make sure you pre-slice whole loaf to freeze, then you can pull out a slice at a time.
* will keep in the fridge for 7 days.