This delicious bread is based on a recipe created by our good friend and wholefood chef Angie (Angie Gluten Free), who bakes a daily gluten-free quinoa and buckwheat loaf on our teacher training retreats. Although I've tried to recreate her recipe several times, I haven't quite managed to attain the light fluffy texture that she does. Not to be outdone, I've modified the recipe and tested it out on friends, who have all given me the thumbs up. Warning - it contains Spelt flour, which means it's not gluten-free. Definitely yummy though, and it's super quick and easy.
1 cup white quinoa
1 cup buckwheat kernels
1/2 cup water
1 tsp baking powder
1 tsp bicarb soda
1/4 tsp himalayan/rock salt
1/2 tsp rapadura
2 cups spelt flour
1/2 cup seeds of your choice: sunflower, flax, sesame, chia, hemp, pepitas - depending on how "seedy" you want your bread
Soak quinoa and buckwheat overnight (or at least 8 hours) in fresh water with a pinch of salt.
Pre-heat oven to 180 Celsius.
Grease well and line the base of a standard loaf tin.
Strain and rinse the soaked quinoa and buckwheat in fresh water.
Place in your blender of food processor with 1/2 cup water and blend until smooth.
Add dry ingredients (except seeds) and blend well
Lastly, add seeds and pulse through blender so seeds stay mostly whole.
Spoon mixture into tin and bake for 50-60 minutes, or until a skewer comes out clean.
Turn out on a wire rack until cool and store in an air-tight container.
Goes well with anything - my favourite spreads are tahini and honey, or organic raspberry jam.
Written by Nicole Walsh