Laura Bond

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Sprouted Buckwheat Courgette Bread

I developed this recipe for Planet Organic using their Sprouted-Buckwheat Flour. Not only is buckwheat flour gluten free but when you ‘activate’ or sprout the grain, enzymes are released which break down anti-nutrients and make the bread more nutritious and digestible.

buckwheat bread

 

Ingredients

  • 3 tbsp chia seeds
  • 1/2 cup raw honey
  • 1/2 cup olive oil
  • 1 1/2 cups courgette (grated)
  • 1 ripe banana (mashed)
  • 2 cups of Planet Organic Sprouted Buckwheat Flour
  • 1/2 cup of chopped activated walnuts ¬†(plus extra for decoration)
  • 2 tbsp flax seeds
  • 1 tsp baking powder
  • 1 tsp bicarb soda (aluminium free)
  • 1 tsp salt
  • 1 chopped dates (plus extra for decoration)
  • Optional: Nut Butter to serve

First, make the ‘chia egg’ by covering chia seeds with 9 tablespoons of filtered water in a small bowl, then leave to thicken in the fridge for 15 minutes.

Preheat the oven to 170C/gas 3. Line a loaf tin with¬†unbleached parchment paper. Whisk the ‘chia eggs,’ honey, oil, courgette and banana together. Add the remaining ingredients and mix well. Pour into the loaf tin and bake for 45-60 minutes. Test by inserting a skewer into the loaf, if it comes out clean, then it’s done!

Top with chopped dates and walnuts and serve with sprouted nut butter – or whatever you fancy.

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Disclaimer

Laura Bond is a journalist, author and health coach. She specialises in helping clients beat stress, reduce their toxic load and prepare their bodies for babies. To find out more, click here.

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