2 INGREDIENT Buckwheat and Chia Seed Bread
Buckwheat is a powerhouse of nutrients. It contains a range of carbohydrates, vitamins, minerals (like copper, magnesium, manganese), sugar, soluble and insoluble fibers, sodium and amino acids. Try it up in this super simple vegan, gluten-free, grain-free bread!
Sunday is for baking, especially when it rains and it’s cold. Weather has been particularly bad in the past couple of days here in Shanghai, we even had snow!!!
Today’s baking is about buckwheat! My new favorite superfood! While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.
It has a slightly nutty flavour, is low GI, and is high in amino acids, fibre, and essential minerals like manganese, magnesium, zinc and copper.
It also contains protective phenolic compounds and antioxidants that help fight cancer and heart disease, as well as support the brain, liver, and of course, digestion. The antioxidants in buckwheat fight free-radical damage, and prevent inflammation or cancerous cell formation.
The protein in buckwheat is also highly digestible. It contains twelve amino acids, the building blocks of protein, that support energy, growth and muscle synthesis. It is one of the highest protein pseudo-grains out there, with more protein than rice, wheat, millet or corn!
The high fibre component of buckwheat also helps nourish the digestive tract, and regulates bowel movements. When buckwheat is fermented, it provides valuable probiotics that nourish the digestive tract by transporting healthy bacteria into our gut microbiome.
Buckwheat intake has also been associated with lower serum total cholesterol levels, while decreasing levels of LDL (“bad”) cholesterol and increasing levels of HDL (“good”) cholesterol.
Try it in this SUPER SIMPLE 2-ingredient bread recipe 🙂
Ingredients (makes 1 load, about 20 slices):
- 1-1/2 cup buckwheat groats
- 1/4 cup chia seeds
- 1 cup water
- 1 tsp baking powder
- 1 tsp salt
Soak buckwheat overnight in plenty of filtered water
In a bowl stir chia seeds in 1 cup of water and allow it to sit for 10-20 minutes, until it is slightly gooey
Rinse the buckwheat thoroughly
and place in a food processor with chia seeds, salt and baking powder and process until creamy
Place the mixture in a loaf pan lined with parchment paper (or oil a loaf pan with coconut oil really good if you have no parchment paper).
Bake in preheated oven at 180 for 1h and 20 min. Allow bread to cool down completely on a wire rack
then slice it up and enjoy it as you prefer!
Here are the nutritional value per slice (for a loaf of 20)