Buckwheat & Quinoa Seed Loaf
Servings Prep Time
1loaf 6hours
Cook Time
2 + 1/2hours
Servings Prep Time
1loaf 6hours
Cook Time
2 + 1/2hours
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.