Buckwheat Chia Seeded Loaf (gluten free)
1 hour, 40 minutes
2 ½ cups Anthony’s Goods Buckwheat Flour ½ cup Anthony’s Goods Sunflower Seeds (more for topping) ¼ cup Anthony’s Goods Organic Chia Seeds 1 cup water 3 tsp baking powder 1 ½ tsp salt ⅔ cup water ¼ cup olive oil
In a small bowl, whisk the chia seeds in a cup of water. Set aside for at least 20 minutes. In a larger mixing bowl, combine the buckwheat flour, baking powder, salt and sunflower seeds. When the chia mixture is ready, add it into the flour mixture along with ⅔ cup water and olive oil. Mix until combined. Let rest for 10 minutes. Preheat oven to 355F. Lightly grease a loaf pan and line it with parchment paper. Pour in the dough and sprinkle sunflower seeds on top. Bake for at least 1 hour and 10 minutes or until edges are slightly browned and a toothpick inserted into the loaf comes out clean. Allow the loaf to cool for 10-15 minutes before removing from the pan.