Gluten-Free Bread

By Zest4life

(Serves 4)

300g raw buckwheat seeds

60g chia seeds

200ml water

60ml extra virgin olive oil

1 tsp bicarbonate of soda

Sea salt according to taste

4 tbsp apple cider vinegar

100g pumpkin and/or sunflower seeds

Herbs - any according to taste: thyme, rosemary, fennel

1. Wash, then soak buckwheat in plenty of cold water overnight. Next day, drain and rinse well.

2. Stir chia seeds into water and soak.

3. Mix 2/3 buckwheat and 2/3 chia in food processor. Then add remaining ingredients, including unprocessed chia/buckwheat, and most of the pumpkin and sunflower seeds. Sprinkle remaining pumpkin and sunflower seeds on top.

4. Pour into a tin lined with baking paper.

5. Bake for 1.5 hrs at 180°C

6. Once out of the oven, it is essential to let the loaf cool for 30 minutes before taking it out of the loaf tin and slicing.

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