Buckwheat Quinoa Bread

Ingredients:

• Hulled Buckwheat Groats - 250 gr
• Quinoa - 200 gr
• Chia Seeds - 40 gr
• Water - 200 ml
• Vegetable Oil - 60 gr
• Baking Soda - 6 gr
• Sea Salt - 6 gr
• Apple Cider Vinegar / Lemon Juice - 25 ml

Steps:

1. Soak the Buckwheat groats (250 g) and Quinoa (200 g) in separate bowls for 8 hours or overnight.
2. Preheat the oven to 350°F (180°C) and line the loaf pan with parchment paper.
3. Combine the Chia Seeds (40 g) with Water (200 ml). Stir and let sit for 5-10 minutes to thicken.
4. Thoroughly rinse and drain the soaked Buckwheat and Quinoa. Buckwheat will be slimy, so it will need a good wash.
5. Blend soaked Buckwheat, soaked Quinoa, Vegetable Oil (60 gr), Chia Seeds mixture. Blend until the mixture has a light crumb consistency; do not blend until smooth.
6. Add Salt (6 gr), Baking soda (6 gr), Lemon Juice (25 ml). Optionally, stir in any seeds of your choice.
7. Pour the batter into the prepared pan. Smooth the top with a spatula and sprinkle additional seeds on top if desired.
8. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and, if using parchment paper, transfer the bread to a cooling rack immediately. Allow to cool for at least 1 hour before slicing (the longer it cools, the better the texture).