This is a very easy gluten-free flat bread, that is great straight out of the oven, or toasted later. It can be sliced horizontally and topped with your choice of either sweet or savoury healthy options. Packed with protein, essential fats and fibre, you won’t have any blood sugar lulls after a few slices of this powerhouse loaf!
1/2 cup raw buckwheat groats
3/4 cup gluten-free rolled oats
1 1/2 tsp granulated sugar
1/4 tsp baking powder
1/4 tsp fine-grain sea salt
1/4 cup sunflower seeds
1 tbsp chia seeds
2 tsp dried herbs (you can use a mixture of oregano, rosemary, thyme and fennel seeds, depending on taste)
1 cup milk (I use lactose free)
1 tbsp olive oil
Optional topping: About 4 tbsp of mixed seeds. I use pumpkin, sunflower, sesame, hemp and chia seeds.
Preheat the oven to 180 C (350 F, Gas Mark 6). Grease and line a shallow 9-in square pan. It works really well if you cut two long strips of grease proof paper and line the pan with one strip going each way. This makes it really easy to lift the bread out at the end.
Place the buckwheat groats and oats in a high-speed blender (the Nutribullet or Nutri Ninja is perfect for this) and blend into a flour, about 10 seconds or so.
In a large bowl, combine the flour with all the other dry ingredients and stir to mix together. Add the milk and oil and stir until there are no lumps. Pour the batter into the prepared pan and smooth down with a spatula. If using a seed topping, sprinkle the mixed seeds over the surface, and sprinkle with some crystal sea salt if you’re ok with salt.
Bake for 25 minutes until firm and golden brown on the top. Remove and let cool in the pan on a rack for about 15 minutes. Remove the loaf from the pan and allow to cool further. The loaf will keep in an airtight container for at least 2 days in the ‘fridge, and is great toasted.