Oat & Buckwheat Bread

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Oat & Buckwheat Bread

Gluten-free, dairy-free, egg-free, yeast-free, sugar-free and nut-free! But don't let that deter you, it's high on flavor and nourishment and will satisfy any proper bread craving.

Prep Time10 minutes | Cook Time50 minutes | Servings Slices

INGREDIENTS

  • 1 cup buckwheat flour

  • 1/2 cup brown rice flour

  • 1/2 cup porridge oats

  • 1/2 cup rolled oats extra to top loaf

  • 2 Tbsp psyllium husk

  • 1/4 cup ground flaxseed

  • 2 Tbsp sunflower seeds

  • 2 Tbsp pumpkin seeds

  • 2 tsp baking powder

  • 2 cups of water

  • 1 Tbsp apple cider vinegar

INSTRUCTIONS

  1. Preheat the oven to 180 degrees and line a small loaf pan (25cm with baking paper

  2. Mix the dry ingredients together, then add the water and vinegar. Stir well. The mixture will be quite runny, this is OK!

  3. Pour mixture into the preprepared loaf tin, smooth the top and sprinkle with extra whole oats or sunflower seeds.

  4. Place in the oven and bake for 50 minutes or until a skewer comes out cleanly.

  5. Once cooked, remove loaf from pan and let it cool slightly before slicing (this means it's less likely to crumble).

RECIPE NOTES

This recipe is inspired by a killer gut-friendly allergy-free loaf by Jessica Cox. I very loosely based the proportions on hers but I messed around with it a lot! I prefer mine, but hers is great too, especially if you're intolerant of oats.

Recipe by: Nicky Skinner.
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