Low Carb Gluten Yeast Dairy Free Bread
400g whole buckwheat
80g whole flaxseeds/linseeds
80ml olive oil
150ml filtered water x 2
2 tsp gluten free baking powder
sea salt to taste
Rinse the buckwheat, then cover in filtered water and souk for at least 2.5 hours.
Soak flaxseeds/linseeds for at least one hour in 150ml filtered water.
Pre-heat the oven to 165 degrees Celsius.
Drain the buckwheat, but do not rinse.
Stir the flaxseeds/linseed.
Spoon the buckwheat and flaxseed/linseed into a bowl, then add the rest of the ingredients.
Blend until to desired consistency – I like to keep some of it not blended, because of the added crunch so it’s up to you.
Pour mixture into a loaf tin, lined with parchment paper.
Bake for 1 hour and 40 minutes, leave to cool on a cooling rack.
Great for sandwiches, toast or dipped into soup.