Buckwheat Poppyseed Loaf
We love a blender loaf, and this one is right up there with our viral buckwheat bread. The addition of sunflower seeds makes it higher in protein and fibre, and the poppyseed reminds us of the poppyseed bagels of our youth. As usual, it's gluten free, dairy free, and egg free, although if you eat eggs you could sub them for the flax. Enjoy!
- 200g (1 1/4 cup) raw sunflower seeds, soaked for 4 hours or overnight
- 150g (1 cup) buckwheat, soaked for 4 hours or overnight
- 100g (1 cup) jumbo oats (we use gluten free)
- 200-250g (3/4 - 1 cup) water
- 2 tbsp ground flax
- 2 tsp baking powder
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 3 tbsp poppy seeds + 1 tbsp for the top
- Preheat your oven to 200°C/180°C fan. Line a small baking tin with parchment, roughly 8cm by 11cm.
- Drain and rinse the sunflower seeds and buckwheat. Place in a food processor or blender with the oats, water, flaxseeds, baking powder, oil, apple cider vinegar and salt and pulse to bring together. A bit of texture is fine. Fold in the poppy seeds and add a little more water if it seems too dry.
- Pour in to your prepared loaf and top with the remaining poppyseeds and some sea salt. Bake for 1 hour 20 minutes or until the sides have pulled away from the parchment. Remove from the tin and place on a wire rack.
- Allow to cool before slicing. This will last up to a week in an air tight container. Slice and freeze for up to 3 months.
For more GF, DF, gut-friendly recipes, check out our nutrition programmes.
