A tasty and nutritious gluten-free loaf.
Ingredients:
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1 ½ cups raw buckwheat
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2 ½ cups water
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1 cup buckwheat flour
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1 cup linseed meal
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½ cup brown rice flour
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1 cup coconut
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¾ cup sunflower seeds
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½ cup sultanas
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¼ cup poppy seeds
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1 teaspoon salt
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1 tablespoon carob powder (optional)
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1 ½ cups cold water (extra)
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Sesame seeds
Method:
- Preheat oven to 200°C. Grease a baking tray.
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Place raw buckwheat in a saucepan with 2 ½ cups water (so that water is about 2cm above buckwheat). Bring to boil, cover and simmer for 15 minutes until buckwheat is soft and the water has been absorbed.
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Place buckwheat flour, linseed meal, brown rice flour, coconut, sunflower seeds, sultanas, poppy seeds, salt and sifted carob powder in large bowl and mix through.
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Add cooked buckwheat to the dry ingredients with 1 ½ cups cold water and mix well to make a firm dough. The dough should hold together without cracking, but still remain as dry as possible. (If the mixture is too wet, it will not cook to the centre.)
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Form dough into an oval loaf about 7cm high and roll in sesame seeds. Place on oven tray.
- Bake for 1¼ hours. Turn oven off and leave loaf in oven for another ½ hour.
- Remove from oven and cool. Cut into 1cm slices and keep in refrigerator up to 3 weeks (or freeze for longer).
