Buckwheat and Almond Loaf
A Grain, dairy and gluten free loaf
Ingredients
- 2 cups Almond meal
- 1 cup Buckwheat flour
- 2 tbsp Arrowroot powder
- 1 tbsp Chia seeds
- 1½ tsp Bi-carb soda (Baking soda)
- 2 medium Eggs, organic, free range if possible
- ¼ cup Mild olive oil or melted coconut oil
- ½ cup Plant milk of choice
- 1 tsp Apple cider vinegar
- ¼ cup +1 tbsp Water
- Sunflower seeds to sprinkle on top of loaf
Instructions
- Preheat the oven to 180C
- Line a loaf tin with parchment paper
- In a medium mixing bowl add together the dry ingredients, almond meal, buckwheat flour, arrowroot powder, chia seeds and Bi-carb soda, mix well to combine.
- In a small mixing bowl or measuring jug, whisk together the eggs, then add in the oil of choice, milk of choice, apple cider vinegar, and water. Whisk until well combined
- Pour the wet ingredients into the dry and stir well to combine.
- Pour the batter into the loaf tin and give it a little jiggle to flatten out in the tin.
- Sprinkle the top with sunflower seeds or other seed of choice
- Place in the preheated oven and bake for 30-35minutes or until a skewer comes out clean
- Remove from the oven and let cool in the tin for around 10minutes or so, continue to cool on a wire rack for another 10-15minutes before slicing.
- To slice use a sharp bread knife, and cut quite thick pieces as the texture can be quite crumbly. Enjoy with favourite toppings.