This is one of the most baked recipes from my cookbook, Mixing It The Paleo Way. I tend to avoid bread and bread substitutes nowadays but when I do feel like something ‘bread like’ this makes a lovely healthy treat! Replace the buckwheat with almonds or brazil nuts (or use 40 grams of bnanaa flour for nut free) if you are very strict Paleo.
If you love this recipe, make sure to head over and order my cookbook at www.paleothermie.com.au for more fantastic recipes.
CHIA AND SUNFLOWER SEED BREAD
65 grams buck wheat
80 grams sunflower seeds
40 grams chia seeds
170 grams tapioca starch
1 heaped tsp. instant yeast
1 tsp. xanthan gum
1/2 tsps. baking soda
1 tsp. sea salt
30 grams melted coconut oil
25 grams raw honey
250 grams warm water
Prepare a standard sized loaf tin, by lining with paper. Add buckwheat, sunflower seeds and chia to Thermomix bowl and grind on speed 9 for 30 seconds. Scrape down sides of bowl and add remaining dry ingredients, mix on speed 5 for 20 seconds. Add wet ingredients and mix on speed 6 for 10 seconds or until dough comes together.
Mix on interval speed for 2 minutes. Dough will be very thick.
Scrape dough into prepared tin and cover with cling wrap, leaving to rise for 1 hour. Preheat oven to 160 degrees.
Place bread in oven and cook for 1 hour. or until brown. Check bottom to see if it is browned all over.
Freezes well.