Buckwheat Loaf

Hey friends! I’ve been gluten-free for the past few months. I don’t want to eat all the fakes out there so this recipe has been a lifesaver! It doesn’t last as long as regular bread (which is a good thing! It’s REAL food!) so I slice it, place a little piece of parchment paper between each piece, and then freeze it, that way I can easily put it in the toaster for a quick lunch. Topped with avocado, sprouts, and kimchi – perfection!

First of all, buckwheat isn’t wheat, it’s a “pseudocereal”, it comes from a flowering plant rather than a grass and is related to knotweed and rhubarb! Buckwheat is often grown as a cover crop (soil health is important for ALL the foods we eat!) and contains minerals and antioxidants, especially rutin which is a compound found in apples and citrus fruits that makes our blood vessels stronger and more flexible.

This process is insanely simple and REALLY delicious. Plus, the fermentation process makes it super gut-friendly! Here's how you can make your own:

Step 1: Rinse and soak 2 cups of HULLED, UNROASTED buckwheat in filtered water overnight. (I like to add a small piece of kombu seaweed for an extra boost of goodness.)
Step 2: The next day, drain the buckwheat, but no need to rinse it. Now, add it to your blender with 200mls of filtered water and a pinch of salt. Blend it until smooth.
Step 3: Pour the mixture back into the bowl, cover it up, and let it sit for a full 24 hours to ferment.
Step 4: On the following day, get a loaf tin and line it with parchment paper. Sprinkle some sesame seeds on top for that extra touch.
Step 5: Bake your creation in an oven preheated to 350 degrees for 90 minutes.
Step 6: Finally, allow it to cool, then slice and savor the goodness!
🌱✨