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🍳 Crunchy Buckwheat Bread

164 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 4 tbsp chia seeds
• 300 g buckwheat flour
• 100 g oats (gluten-free)
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 1.5 tsp sea salt
• 100 g sunflower seeds
• 50 g pumpkin seeds
• 1 tbsp coconut oil

Instructions

1. 1. Preheat your oven to 180 degrees Celsius (use 160 degrees if you have a fan-assisted oven; set gas ovens to level 2–3). Pour 650 milliliters of water, maple syrup, apple cider vinegar, and chia seeds into a bowl. Stir well and let the mixture sit for a while so the seeds can swell and burst.
2. 2. Place all dry ingredients into a separate bowl and mix them thoroughly. Now take the wet mixture from the first bowl and knead it together with the dry ingredients until you have a uniform dough.
3. 3. Grease a loaf pan generously with coconut oil and line it with baking paper so the bread can be removed easily later. Pour the dough into the prepared pan and smooth out the top surface using a spoon or spatula.
4. 4. Bake the bread in the preheated oven for 60 to 70 minutes until it is nicely golden brown. Finally, perform the toothpick test: insert a toothpick into the center of the bread. If it comes out clean without any dough sticking to it, the bread is fully baked.
5. 5. Remove the finished bread from the oven and let it cool down in the pan for a moment. Only slice it into pieces once it has cooled down completely to prevent it from crumbling.

Nutrition per serving

• kcal: 164
• Protein: 5 g · Fett/Fat: 5 g · Carbs: 23 g