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Egg-Free Buckwheat Seed Loaf (Gluten-Free, Vegan)
Big family loaf made from 400g green buckwheat flour, psyllium-soaked flaxseed, toasted pumpkin, sunflower and sesame seeds. No eggs, no wheat, sliced clean.
40 min prep / 95 min total
202 kcal
6.8g protein
12 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 40 gflaxseed
ground to flour
- 2 tbsppsyllium husk
- salt
to taste
- 700 mlwater
- 35 gsunflower seeds
toasted
- 35 gpumpkin seeds
toasted
- 30 gsesame seeds
- 1½ tspbaking powder
- ½ tspbaking soda
- pinchground coriander
- 400 ggreen buckwheat flour
- 30 mlolive oil
- 2 tbspapple cider vinegar
- 2 tbspsugar-free syrup
Instructions
Grind 40g flaxseed to flour, mix with 2 tablespoons psyllium, salt and 700ml water. Let stand to gel.
Toast 35g sunflower and 35g pumpkin seeds, then combine with 30g sesame, 1.5 teaspoons baking powder, 0.5 teaspoon soda and coriander.
Whisk 30ml olive oil, 2 tablespoons apple cider vinegar and 2 tablespoons syrup into the flax mixture, then stir in 400g buckwheat flour.
Add the seed blend gradually and knead to an even dough; spread onto an oiled baking tray and top with more seeds.
Bake at 190°C for , then 10- with top-and-bottom convection until the crust sets and a skewer comes out clean.
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