This new take on bread is a nutrient dense treat, perfect when paired with a delicious dip or spread, avocado smash, nourish bowl or salad for a new lunch routine.
This bread is gluten free, dairy free, sugar free, vegan AND paleo! There’s something for everyone.
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Soak buckwheat overnight or for 2 hours.
Drain and rinse, then combine in a large mixing bowl with all remaining ingredients.
Pour into a lined 14x24cm loaf tin (or close to this size). Cover with tea towel and sit on bench top for 2 hours.
Preheat oven to 150°C, place loaf in middle rack of oven and cook 1 1/2 hours in the tin, then flip out of tin and place upside down and back into the oven for a further 1 hour.
Remove from oven, allow to cool completely, then slice and serve.
This bread is best toasted with a beautiful nourishing source of fat to accompany – avocado, ricotta, butter, nut butter. Store in fridge up to 1 week and freezer up to 3 weeks. Recipe Serves 12 / Makes 1 loaf.
Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, wholefood recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.
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