top of page

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.

123 views0 comments

Recent Posts

See All


bottom of page