Buckwheat Chia Bread | Gluten Free, Vegan, No Yeast, No Knead, Egg-Free, Dairy-Free!

This Buckwheat Bread with chia egg is naturally gluten-free, vegan, delicious, and very easy to make with only 5 ingredients!
It requires no yeast and no kneading!

↓↓↓RECIPE↓↓↓

INGREDIENTS (10cm x 20cm x 7cm loaf)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.

CHIA EGG
• 60g chia seeds
• 400ml water
DOUGH
• 450g buckwheat flour
• 1 Tbsp baking powder
• 1 tsp sea salt
• 240ml water
• 90ml light olive oil (sub neutral oil)

TOPPINGS (optional) – whatever you like!
• Sunflower seeds

INSTRUCTIONS
1. Make the chia egg by mixing the chia seeds and water. Set aside for 10-20 mins until obtaining jelly-like texture.
2. Add the buckwheat flour, baking powder, and sea salt to a mixing bowl and whisk together. Then add the chia egg, water, and the oil. Combine well.
3. Line a baking pan with parchment paper, pour the mixture into the pan, and flatten it evenly.
4. OPTIONAL. Top with your preferred seeds.
5. Bake at 180˚C/320˚F for 70-80 minutes, or an inserted skewer comes out clean.
6. Let it cool for 10 minutes before removing from the pan.
7. Let it cool completely.
8. Slice, (toast,) and enjoy!
9. The bread can be kept at room temperature for 2-3 days. Even better, slice the whole bread, then store it in a container in the fridge for up to 7 days. Then, you can grab and toast the bread without any fuss. The slices can also be frozen for longer storage.

#glutenfree #vegan #buckwheat