Buckwheat, Quinoa & Oat Loaf*
Buckwheat, Quinoa & Oat Loaf
Ingredients
- 100g quinoa, soaked for 4 hours or overnight
- 150g buckwheat, soaked for 4 hours or overnight
- 100g gluten free jumbo oats
- 200-250g water
- 2 tbsp ground flax
- 2 tbsp pumpkin seeds
- 1 tbsp baking powder
- 1 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp salt
- 1 tbsp mixed seeds, to sprinkle
Instructions
- Preheat your oven to 200°C fan. Line a small baking tin with parchment, roughly 8cm by 11cm.
- Drain and rinse the quinoa and buckwheat. Place in a food processor with the oats, water, flax, pumpkin seeds, baking powder, apple cider vinegar, oil and salt and pulse to bring the mix together. A bit of texture is fine. Add more water if it seems too dry. 3. Pour into your prepared loaf. Top with a brush of plant based milk and any leftover seeds.
- Bake for about 75 minutes or until a toothpick comes out clear. Remove from the tin and place on a wire rack and allow to cool for an hour before serving.
*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.
