Slightly Fermented Buckwheat Carrot & Sunflower Seed Bread (gluten free, vegan)
This recipe happened by accident while I was deciding what to do with the buckwheat flour. It worked out a treat, it is gluten free, and vegan. It has sugar, but not a lot. Could try substituting with rice malt syrup if you like or other sugar substitute.
Please avoid aspartame based products, they are bad for your health and the integrity of this bread.
I USE ONLY ORGANIC INGREDIENTS. For best results on many levels, I encourage you to do the same.
2 1/2 cups of buckwheat flour
1/2 cup chia seeds
1 cup of soaked sultanas (soak in just enough liquid for about 1 hour, keep liquid incase you need it later)
3 cups well packed cups of grated carrots
3/4 cup of finely ground cane sugar or brown sugar
a good pinch of Himalayan salt
Zest of 1 lemon
1/2 cup of Olive oil
Place buckwheat flour and chia seeds in a large bowl add water just enough to make a batter and leave for 24 hours
mix in the sultanas and leave for another 24 hours.
By now that mixture should begin to ferment nicely*
Mix all ingredients together
let sit for an hour or so then put mixture into 2 loaf pans bake for aprox 50 min
I have a fan forced oven so may take longer in other type of oven, not sure
Let sit in cooling oven for a while then turn out onto rack
*I have a feeling that next time I will leave it even another day to see what happens
Good breakfast bread with butter, lunch box snack for kids afternoon tea.