Easy and delicious, loaded with nutrients and fiber.
Course: Side Dish
Servings: 15slices / 1 loaf
4tbsppsyllium husk or 1 tbsp psyllium powder
1cupfiltered water to mix with the psyllium husk
1/4cupgluten free flour I have tried it with sticky rice flour, coconut and sorghum flour, all worked fine
1/2 to 1tspfine sea salt
2largepitted medjool dates
1/2cupsteamed sweet potato chunks, not puree
1 tbspapple cider vinegar
Soak the buckwheat and millet in a large bowl for 12 hours or overnight, I do this in the fridge. Rinse very well.
Mix 1 cup water and the psyllium husk with a fork and let it gel for about 10 minutes.
Add the soaked rinsed grains to a food processor together with the psyllium gel and the remaining ingredients. Process for about 60 seconds, it will have a little structure left from the grains.
Scoop into a lined loaf pan and bake in a preheated oven on 175C/350F for about 60 minutes. After 20 minutes of baking pierce some holes in the top of the bread to let some steam out. Let it cool in the form for about 10 minutes before placing it on a wired rack. Wait with slicing until almost completely cool.
I store the bread in the fridge in an airtight tin. When a few days older delicious toasted with avo or pb and jam. Also freezable, lay parchment paper between the slices to keep them separate.