Nothing is more satisfying than a warm slice of homemade bread.
If you haven’t explored into the realms of buckwheat, you’re definitely in for a major game-changer. Buckwheat is one of my favourite gluten-free pseudo-grains out there. It has a slightly nutty flavour, is low GI, and is high in amino acids, fibre, and essential minerals like manganese, magnesium, zinc and copper.
It also contains protective phenolic compounds and antioxidants that help fight cancer and heart disease, as well as support the brain, liver, and of course, digestion (1). The antioxidants in buckwheat fight free-radical damage, and prevent inflammation or cancerous cell formation.
The protein in buckwheat is also highly digestible. It contains twelve amino acids, the building blocks of protein, that support energy, growth and muscle synthesis. It is one of the highest protein pseudo-grains out there, with more protein than rice, wheat, millet or corn!
The high fibre component of buckwheat also helps nourish the digestive tract, and regulates bowel movements. When buckwheat is fermented (such as in the second recipe I supply below), it provides valuable probiotics that nourish the digestive tract by transporting healthy bacteria into our gut microbiome.
Buckwheat intake has also been associated with lower serum total cholesterol levels, while decreasing levels of LDL (“bad”) cholesterol and increasing levels of HDL (“good”) cholesterol (2).
One of my favourite things about this buckwheat chia bread, however, is that it is completely gluten-free and non-allergenic. I also like to add a little bit of herb to my bread, like rosemary or oregano, as they are both amazing for strengthening the immune system and reducing inflammation in the body.
When making the recipes, make sure you get raw buckwheat groats, and stay away from anything that says “roasted.” While I have not tried these recipes with roasted (so I am not totally sure if it would work), I always stick with the raw version.
Let me know how you like the recipe by leaving a comment below!
– 1.5 cups buckwheat groats
– 1/4 cup chia seeds
– 1 cup water
– 1/2 tsp. Himalayan salt
– 1.5 tsp. baking powder
– optional: 1 tsp. oregano or 1 tsp. rosemary
1. Soak the buckwheat groats overnight or for at least 2 hours (you want at least 2 inches of water over the groats, as they soak up a lot of water).
2. Rinse the buckwheat thoroughly and place in a food processor (blender works fine as well).
3. Place chia seeds in a bowl and add 1 cup of water. Allow it to sit for 10-20 minutes, until it is slightly gooey.
4. Preheat the oven to 330ºF.
5. Add remaining ingredients to the food processor or blender, and process until mostly smooth, but still a little bit chunky. Stir in the herbs if you are using.
6. Place the mixture in a loaf pan lined with parchment paper (or oil a loaf pan with coconut oil really good if you have no parchment paper).
7. Bake for 1 hour and 20 minutes.
8. Wait 30 minutes before slicing, and enjoy!
– 3 cups buckwheat groats
– 1.5 cups water
– 1 tsp. Himalayan salt
– 2 tbsp. oregano or rosemary
– 3 handfuls of sunflower seeds
1. Soak buckwheat groats for at least 6 hours, and rinse well. Drain for 2-5 minutes.
2. Place the buckwheat groats in a blender with 1.5 cups water, and blend on low speed until a smooth batter forms.
3. Pour the batter into a glass bowl (never metal!), and cover the bowl with a clean cloth. Place into a warm oven or dehydrator at 35ºC or 95ºF.
4. Let the batter ferment for 7 hours.
5. Little bubbles should have formed, and the batter will have risen a little bit. If you don’t see any of these signs, let it ferment a little bit longer.
6. Add all the other ingredients to the buckwheat, and stir with a wooden spoon. Do NOT over-mix, as the batter will lose its fluffiness.
7. Pour batter into a parchment-lined loaf pan, and bake for 1 hour at 350ºF.
8. Let the bread cool for at least 30 minutes before slicing into it!