Seedy Loaf

This loaf is a great high protein, high fiber alternative to regular bread if you’re looking to mixed it up a bit. It goes perfectly with eggs, avocado or even a little honey!

I love using buckwheat flour in place of regular whole wheat. It is a great gluten free substitute and works very similarly to wheat flour in baking. You can replace wheat flour with buckwheat flour as is performs almost the same. Just add some baking powder if you want your baked goods to rise.

You will need:

  • 1 ½ cup buckwheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 eggs
  • ½ cup milk
  • 1 teaspoon apple cider vinegar
  • ¼ cup olive oil
  • 1/2 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 2 tablespoons chia seeds
  • 2 tablespoons linseed

What to do:

  1. Preheat oven to 180˚c
  2. Add buckwheat flour, baking powder, milk, apple cider vinegar and eggs to a food processor
  3. Process for 1 minute until smooth
  4. Remove blade from jug and stir in olive oil and seeds and combine
  5. Pour batter into a lined loaf tin and bake at 180˚C for 25 – 30 minutes or until golden brown
  6. Remove from oven, rest for 5 minutes before turning out onto a cooling rack
  7. Allow to cool before slicing
  8. Serve toasted with eggs