Activated Buckwheat & Seed Bread (GF, DF, Nut Free, Vegan)

1 comment by Elora Harre
I wouldn't be surprised if you're wondering about more than one aspect of this recipe. What is buckwheat and WHY the fuss on activating nuts and seeds?

Activated nuts have been soaked in water and salt for a period of time, which starts off the germination or sprouting process, then often they are dehydrated at a low temperature. Soaking increases the nutrient value of the nuts along with breaking down the problematic compounds that help enhance their digestibility.

As for buckwheat? Despite its name, buckwheat actually doesn’t contain any wheat or the protein gluten. Buckwheat groats are the hulled seed of the buckwheat plant. Nutrient-dense and packed with protein and fibre, buckwheat is a favourite amongst plant-based and gluten-free eaters alike since it provides a high source of amino acids, vitamins, minerals and antioxidants.

We sell both buckwheat groats, and their ground form of buckwheat flour here at Nourish & Thrive and we will be sharing a few recipes including both of these in the coming weeks! Definitely a seed worth playing around with in your kitchen.

Check out our recipe for a delicious Activated Buckwheat & Seed Bread below!

1 1/4 cups Nourish & Thrive Organic Buckwheat Groats
1/4 cup Nourish & Thrive Organic Sunflower Seeds
1/4 cup Nourish & Thrive Organic Pumpkin Seeds
1/4 cup Nourish & Thrive Organic Chia Seeds
1 cup Water, split into two
1/4 cup Olive Oil
1.5 tsp Baking Powder
1/2 tsp Nourish & Thrive Organic Sea Salt

Place buckwheat groats, sunflower seeds and pumpkin seeds into a bowl and cover with water along with a pinch of salt. Set aside to soak and activate for a minimum of two hours. In the final half an hour of their soak, place chia seeds into a seperate bowl with your first 1/2 cup of water. Set aside for half an hour, until they have a gel-like consistency.

Once your buckwheat and seeds have soaked for the minimum time, place into a sieve and drain. Rinse with fresh water.

Preheat your oven to 160c on bake and line a loaf tin.

Place buckwheat, seeds and chia seeds into a blender with olive oil, last of your water, baking powder and sea salt. Blend until smooth and creamy. Pour mixture into your lined loaf tin and bake for 75mins.

Allow to rest in the loaf tin for 5-10 minutes, and then turn out onto a wire rack to cool. Served beautifully as part of a shared platter, or enjoy with homemade hummus using Nourish & Thrive Organic Chickpeas and Hulled Tahini from our shop.

1 comment

  • Bernadette Canavan

    This is so good! Nicer and so much quicker than fermented buckwheat bread. It rose nicely but didn’t cook all the way through even with extra time. Will try 170C next time. The only reason I can think of is that I soaked the buckwheat overnight so maybe it absorbed more water and needed less added before baking. Thanks for the recipe!

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