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Sprouted Buckwheat Lentil Turmeric Loaf (Vegan)
Earthy sprouted-green-buckwheat loaf with red lentils, chia, pumpkin seeds and raisins. Vegan, flour-free and lifted with turmeric and coriander.
30 min prep / 800 min total
199 kcal
6g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 230 ggreen buckwheat
soaked 12 hours in water
- 1 tbsppsyllium
soaked in 100ml water
- 200 mlwater
- 2 tbspflaxseed
- 1 tbspred lentils
ground in a coffee grinder
- raisins
1 handful
- 1 tspchia seeds
- pumpkin seeds
1 handful
- 1 tspsesame seeds
- 1 tspsunflower seeds
- salt
- 2 tbspolive oil
- 1 tspbaking soda
- 1 tbspapple cider vinegar
- 1 tspcoriander
- 1 tspturmeric
Instructions
Soak 230g green buckwheat , drain and rinse; soak 1 tablespoon psyllium in 100ml water separately.
Blend the buckwheat with 200ml water using an immersion blender until smooth.
Grind 2 tablespoons flaxseed and 1 tablespoon red lentils and fold in with raisins, chia, pumpkin seeds, sesame, sunflower seeds and salt.
Stir in 2 tablespoons olive oil and the soaked psyllium, then add 1 teaspoon soda deglazed with 1 tablespoon apple cider vinegar.
Mix in 1 teaspoon coriander and 1 teaspoon turmeric; transfer to a buttered loaf pan, score and top with sesame.
Bake at 220°C, 30- at 180°C, then at 50°C.
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