Took me while to get this recipe just right. Now I have this bread with breakfast at least 3 times a week, I like it warm on its own, toasted with nut butters, spread with brown rice syrup and sprinkled with cinnamon, its hearty, moist and oh so good for you!
Buckwheat is used like a grain but is actually a fruit seed related to rhubarb. Its gluten-free, high-fiber, a very good source of magnesium, and provides a rich supply of flavonoids (particularly rutin and quercitin) which are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxants. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.
For this recipe you will have to start the day or night before and soak one cup of Buckwheat grouts in two cups of clean room temperature water. (This will make them healthier, easier to digest, and easier to puree.)
After 6-10 hours of soaking, rinse in cold water 3x. Drain. Separate half the soaked buckwheat and put half into a food processor or small blender with:
3/4 cup Almond milk
1 large Egg
1 tablespoon Agave syrup (optional)
2 tablespoons Tapioca flour/starch
4 tablespoons Sunflower or Safflower Oil
1/4 teaspoon Sea salt
Oven 350 degrees.
Loaf pan greased and dusted with rice flour.
Large bowl, mix:
1/2 cup Brown rice flour
1/2 cup Buckwheat flour
1/2 cup Ground flax
1/2 teaspoon Baking soda
1 ¼ teaspoon Baking powder (gluten-free)
1 ½ teaspoon Xanthan gum
Pour blended ingredients into large bowl , add the other half of the soaked buckwheat and mix well. Unlike traditional bread dough this one will be quite wet so just pour and spoon into prepared loaf pan.
Bake at for about 35-45 minutes – a toothpick inserted in center should come out clean when it’s ready.
Remove from oven and let sit for 5-10 minutes before removing it from the pan, cool on a drying rack totally before slicing.
I like to cut the whole loaf up and store half or more in the freezer.