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Sprouted Buckwheat loaf
3 cups (495g/17.7oz) buckwheat, soaked
1 cup (160g/5.6oz) flaxseeds
1 cup (140g/4.9oz) sunflower seeds
3 Tbsp rice malt syrup/honey/maple syrup
2 Tbsp lemon juice
1⁄2 cup (125ml) coconut oil
3 Tbsp psyllium husk powder
1 tsp Himalayan sea salt
Strain the soaked buckwheat and rinse under clean, running water (until water runs clear). Place buckwheat in a food processor and add flaxseeds, sunflower seeds, rice malt syrup, lemon juice, coconut oil, psyllium husk powder and sea salt. Blend on low to gently mix all ingredients.
Using your hands, push the mixture into a 25.5 x 13.5 x 6cm loaf tin, pressing down firmly. Place gently upside down on a dehydrator tray that has been lined with baking paper. If you have pressed the bread down hard enough, it won’t fall out of the tin.
Oven: Bake at 140 degrees Celsius for one hour.
Dehydrator: Dehydrate for 12 hours. Over this time the bread will slowly release out of the tin and dehydrate on the outside edges. If after 8 hours the bread has not fallen out, gently tap the top to remove it from the tin. After dehydrating, refrigerate the bread for 1 hour to cool down. Store, refrigerated, and eat within one week.
Makes one 25.5 x 13.5 x 6cm loaf
Recipe by Olivia Scott @lovebyolivia