Buckwheat Bread | Gluten Free, Vegan, No Yeast, No Knead, Egg-Free, Dairy-Free!

Flourless Buckwheat Bread | Gluten Free, Vegan, No Yeast, No Knead, Egg-Free, Dairy-Free! ↓↓↓RECIPE↓↓↓ INGREDIENTS (15cm x 9cm loaf) *1cup=240ml, 1Tbsp=15ml *No Substitution Suggestions Unless Specified. For a Standard loaf pan, double the batch! • 2 cups buckwheat groats (approx. 350-360 g) • 2 Tbsp flaxseeds/linseeds • 320ml water • 2 Tbsp unsweetened applesauce (oil replacement to hold moisture) • 1 Tbsp tahini (adds nutty flavour & texture, sub almond butter) • 2 tsp baking powder • 1 tsp sea salt TOPPINGS (optional) – whatever you like! • Pepitas/pumpkin seeds • Sunflower seeds • Flaxseeds/linseeds INSTRUCTIONS 1. Add the buckwheat groats and flaxseeds/linseeds to a bowl, cover with 320ml water, and mix. Soak for at least two hours (or overnight). 2. Transfer the buckwheat mixture (including the water) together with the rest of the ingredients into a food processor and process until well blended. 3. Line a baking pan with parchment paper, scoop the mixture into the pan, and flatten it evenly. 4. OPTIONAL. Top with mixed seeds. 5. Bake at 180˚C/320˚F for 50-60 minutes, and let it cool for 10 minutes before removing from the pan. 6. Let it cool completely. 7. Slice, (toast,) and enjoy! 8. The bread can be kept at room temperature for 2-3 days. Even better, slice the whole bread, then store it in a container in the fridge for up to 7 days. Then, you can grab and toast the bread without any fuss. The slices can also be frozen for longer storage. #vegan #glutenfree #buckwheatbread