Anti-inflammatory super seed loaf

Let’s face it, making this loaf isn’t exactly a quick process - however your gut will thank you for all the goodness you’ve given it. Because its so dense and filling, it will last quite a while in the fridge. I suggest making 2 and freezing one.

Its both gluten and dairy free, plus its vegan - however it truly delivers on so many fronts and lends itself to both sweet and savoury options. My favourite way to have it is toasted (always) with a big smear of good quality butter and roasted apricots OR sliced heirloom tomato - both topped with Meredith Dairy goats fetta. Seasoned well. Chefs kiss.

Be sure to start this recipe a day early and soak the buckwheat groats overnight. Also its good to leave making this recipe on a day where you have a little more time as there are quite a few (simple) steps - so being present is very helpful!

INGREDIENTS

1 cup raw buckwheat groats, soaked at least 2 hours with a dash of apple cider vinegar, then rinsed and drained well

1½ cups buckwheat flour

1½ cups LSA mix (linseed, sunflower seed & almond meal)

1 cup pepitas (pumpkin seeds)

4 tbsp chia seeds

½ cup walnuts, finely chopped

⅓ cup extra virgin olive oil

2 tbsp maple syrup

Big pinch sea salt

1¾ cups cold water, divided

METHOD

Begin this recipe the day ahead or early in the morning.

Soak & drain the buckwheat
Soak buckwheat groats for at least 2 hours with a dash of apple cider vinegar. Rinse well, then allow to drain well. Excess water will weaken structure.

Pre-gel the chia
In a small bowl, combine 4 tbsp chia seeds with ¾ cup cold water. Stir and set aside for about 10 minutes until thick and gelled.

Mix the base
In a large bowl, add the drained buckwheat groats, buckwheat flour, LSA mix, pepitas, walnuts, olive oil, maple syrup and sea salt. Add the remaining 1 cup water and mix thoroughly.

Add chia gel
Stir the gelled chia through the mixture until evenly distributed.
The mixture should feel dense, cohesive and paste-like. If it feels overly stiff, add 1–2 tbsp extra water.

Rest the batter
Line a loaf tin with baking paper. Spoon the mixture into the tin, pressing down firmly so it’s well compacted. Rest for 60–90 minutes to allow all of the components to properly hydrate, bind and set.

Bake
Preheat oven to 160°C and bake for 1 hour, then carefully flip the loaf onto a wire rack set over a tray. Remove baking paper and return the loaf to the oven, upside down, for a further 1 hour.

Cool completely
Remove from oven and allow to cool for at least 1 hour, then refrigerate for a few hours before slicing. This step is essential for clean slices and good toast integrity.

Toast & enjoy with your favourite sweet or savoury topping - but always, always a good lick of high quality butter.

Buon appetito 🍋