The Dishes

Buckwheat and Chia Loaf

Prep time: | Cook time: | Serves 10-12

  • 300g raw buckwheat groats
  • 60g chia seed
  • 60ml olive oil
  • 1/2 tsp bicarb soda
  • 1/2 tsp sea salt
  • juice of ½ lemon
  • 250ml (use half to soak chia seeds and the other half to combine in the blender)
  1. Preheat oven to 160˚c
  2. Soak buckwheat in plenty of cold water for 2 hours until softened
  3. Soak chia seeds in 125ml water for about half an hour or until gel like
  4. Drain buckwheat and rinse through a fine sieve
  5. Place buckwheat, chia gel, 125ml water, olive oil, bicarb soda, sea salt and lemon juice in the food processor/blender and mix well for about 3 minutes
  6. Spoon the mixture into a loaf tin lined with baking paper
  7. Bake for 1 hour and 15 mins until firm to touch
  8. Remove from the oven and let it cool for around 30 mins
  9. Remove from the tin and cool completely on a rack or board
  10. For storage, wrap with cling film in the fridge for up to 1 week or sliced and freeze for up to 3 months
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