30' Buckwheat Bread
Mix the ingredients, pour the mixture in a pan, flip, and enjoy fluffy gluten-free bread in 30 minutes!
*the recipe was inspired by Žana Hrastovšek (Rastline so fine)
INGREDIENTS
buckwheat flour (150 g)
mixed seeds - flax seeds + seeds of your choice (3 tbsp)
water (150 ml)
apple cider vinegar (1 tbsp)
bicarbonate of soda (2/3 tsp)salt (½ tsp)
oats (1 tbsp)
SESTAVINE
ajdova moka (150 g)
mešanica semen - lanena + po želji (3 žlice)
voda (150 ml)
jabolčni kis (1 žlica)
soda bikarbona (2/3 žličke)
sol (½ žličke)
ovseni kosmiči (1 žlica)
Method
Mix the dry ingredients in a bowl. I used flax, sunflower, pumpkin, and sesame seeds. Gradually add water - the consistency should be quite thick, barely fluid. In the end, add a spoon of apple cider vinegar and mix well.
Sparkle the oats evenly on the bottom (to prevent stickiness) of the pan (⌀=approx. 19 cm) and pour over the batter. Use a spoon/spatula to even it. Cover with the lid and cook at medium heat (5/9 if you have induction) for 15 minutes. Then remove the lid, carefully flip the bread and cook for 10-13 more minutes without the lid.
Remove the bread from the pan, cut into 4 pieces (or as you wish), and enjoy.
I eat it with my morning’s smoothie bowl with homemade buckwheat granola ;). It also goes very well with stews and other “liquid” main dishes.
Variations
instead of seeds (except flax seeds), you can use walnuts
you can choose your combination of seeds
you can mix in a ripe mashed banana
you can use flour of your choice (make sure to change the amount of added water)
