I love simple foods with little ingredients and I love homemade bread. This recipe combines both and moreover it's gluten free, egg free, yeast free and vegan (if you use soy yogurt).
Today was the first time I've made this bread, which is why I only started with a small amount, but because it was incredibly delicious I want to share the recipe with you straight away.
So here is the recipe for a small bread, or one big bread bun. I will update a bigger version once I've tried it out.
You need:
85g of buckwheat
1 tbsp of Greek sheep yogurt (or soy yogurt for a vegan version)
2 handful of sunflower seeds
a pinch of salt
1 tsp of baking soda
Instructions:
Put the buckwheat in a bowl, cover it with water and a pinch of salt and let it soak for at least 5 hours (or just over night). This way you remove the phytic acid, which makes the buckwheat easier digestible.
Once you've soaked the buckwheat, drain it and give it a rinse, put it in your food processor together with the yogurt, the sunflower seeds and the salt and blend until it is well combined.
Line a baking tin with parchment paper and put your mixture in it. Let it sit for another while and then bake it in the oven at 180°C for 40 minutes.
Enjoy!!
Love, Jen xx
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