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–+ servings
Elle

Buckwheat Chickpea Bread (Vegan + GF)

4 from 7 votes
A healthy activated buckwheat chickpea bread with mixed seeds. Perfect gluten-free bread for toast or sandwiches. Naturally vegan too. Takes 1 hour 15 min (plus soaking time - so plan ahead!).
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 20 slices
Course: Baking
Cuisine: Gluten-free
Calories: 127

Ingredients
  

  • 2 cups raw buckwheat, soaked in water for 6 hours (or up to 8 hours) (360 g)
  • 2 tablespoons chia seeds
  • 6 tablespoons luke warm water
  • 1 cup chickpea flour (120 g)
  • 1 package phosphate-free baking powder (17 g)
  • 1 tablespoon psyllium husk powder
  • 2 teaspoons sea salt
  • 1 tablespoons extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar (unfiltered)
  • 160 ml water
  • 2 tablespoon sunflower seeds
  • 2 tablespoon pumpkin seeds
  • 1 tablespoon flax seeds
  • 1 tablespoon sesame seeds

Instructions
 

  1. Preheat oven to 350°F / 180°C and grease a loaf pan with coconut oil and dust with flour; tapping out any excess. Alternatively, line a loaf pan with parchment paper.
  2. Place the chia seeds and water in a small bowl and let stand for about 5 minutes (or until it takes on a gel-like texture).
  3. Meanwhile, drain the soaked buckwheat and rinse thoroughly, until water runs clear. Drain excess water.
  4. Add the buckwheat, chia mixture, chickpea flour, baking powder, psyllium husk, salt, oil, maple syrup, vinegar and water (basically all the ingredients, except the seeds) to a food processor and blend until smooth.
  5. If you don’t have a food processor, you can also use an immersion blender, then stir well with a spatula once smooth.
  6. Stir in the seeds.
  7. Pour the batter into the prepared loaf pan. Smooth with a spatula and garnish with seeds (if desired).
  8. Bake on the middle rack for 1 hour and 15 minutes, until just brown on top. The bread is done when it is golden and sounds hollow when tapped.
  9. Set the bread on on a wire cooling rack a let rest in the loaf pan for 10 minutes, then turn the bread out onto the wire rack to further cool. Allow to fully cool before slicing.
  10. Store in a bread box or wrapped in parchment paper. Enjoy fresh or toasted for up to 5 days.

Nutrition

Calories: 127kcal

Notes

  • Some planned ahead is required for this recipe. I usually soak the buckwheat during the day, then make the bread in the evening which can be enjoyed for breakfast the next morning. Soak the buckwheat in enough water to cover until it is soft enough to crush when squeezed between your fingers. I usually soak for 5-6 hours, but not over 8 hours.
  • Want something a little more savory? Feel free to add a little oregano or rosemary to the batter.

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