Serves 12
INGREDIENTS
- 1 1/3 cups raw buckwheat
- 1 cup Brazil nuts
- 1/3 cup white chia seeds
- 1 ½ cups white quinoa
- 1 cup sunflower seeds
- ½ cup almond meal
- Pinch of salt
- 2 Tbsp coconut oil
- 2 Tbsp honey
- 1 ½ cups water
- 1 Tbsp pepitas
- 1 Tbsp sunflower seeds, extra
METHOD
- Process buckwheat and Brazil nuts in a food processor until finely chopped. Transfer to a large bowl. Add chia seeds, quinoa, sunflower seeds, almond meal, salt, coconut oil, honey and water. Stir until well combined. Set aside for 90 minutes, stirring halfway through.
- Preheat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 11.5cm x 20cm loaf pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
- Spoon ½ the buckwheat mixture into prepared pan. Press with the back of a spoon to compact. Add remaining mixture, pressing to compact and level. Sprinkle with pepitas and extra sunflower seeds, pressing to secure.
- Bake for 1 hour. Reduce temperature to 160°C/140°C fan-forced. Cook for another 20 minutes or until a skewer inserted into the centre of bread comes out clean. If you see the bread is browning too quickly, cover loosely with foil.
- Stand in pan for 10 minutes. Carefully lift out of pan and transfer to a baking paper-lined wire rack to cool completely. Cut into slices. Serve.
Approx. per serve: 1719kJ | fat total 25.1g | saturated fat 5.7g | fibre 7.9g | protein 12g | carbs 31g
