Buckwheat Bread

Macros: 145 calories 17 C 7.2 F 5 P

Ingredients

• 1/4 cup chia seeds (whole)

• 1 1/2 cup water

• 1/3 cup sunflower seed butter or other nut butter

• 2 cups buckwheat flour

• 1/4 cup sunflower seeds

• 1/4 cup pumpkin seeds

• 3 tsp baking powder

• 1 1/2 tsp salt

• 1 cup water

Directions

1. Preheat the oven to 350°, and line a loaf pan with parchment paper.

2. In a bowl, combine the chia seeds with the water (1 1/2 cup) and let sit for 10-15 min.

3. In a large bowl, combine the buckwheat flour, sunflower seeds, pumpkin seeds, baking powder and salt.

4. Once the chia-water mixture is done resting (it should look like a gel), add the sunflower seed butter and whisk to combine. It should be smooth and creamy.

5. Transfer the chia mixture to the buckwheat flour bowl along with the extra one cup of water and stir using a spatula or mixer. Try not to overmix. Scrape the sides and bottom of the bowl to make sure there are no dry areas anymore. The dough should be thick and sticky.

6. Transfer to the prepared loaf pan (optional, top with sunflower seeds & flax seeds) and cook for 1 hour 20 minutes.

7. Let the bread cool down for a few hours before slicing (it still keeps setting as it cools down.)