Gluten Free Vegan Buckwheat Bread

A healthy, and very easy recipe for a vegan buckwheat bread made gluten free using chia seeds, buckwheat flour and almond meal.

1 and 1/2 cups almond meal - 150 grams
1 cup buckwheat flour - 140 grams
3 tbsp chia seeds - 27 grams
3 tbsp psyllium husk
1 cup mixed seeds (I typically use a blend of buckwheat groats, sunflower seeds and pumpkin seeds)
2 tsp bicarb soda
1/2 tsp salt
2 tbsp rice malt syrup (can substitute maple syrup, or honey) - 40 mL
2 tbsp apple cider vinegar - 40 mL
2 cups water - 500 mL

Combine the almond flour, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Make sure there are no lumps in the mix.
Take another smaller bowl and combine the water, rice malt syrup and cider vinegar. I find this is easiest to do if you first use a fork to whisk your rice malt syrup and apple cider vinegar into one cup of warm water (not boiling, just hot enough to melt the syrup), then add a second cup of cool water.

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