Madeleine Shaw's Gluten Free Bread
I love that this bread is free from any refined flours. It's full of nutrients, tastes great and slices and freezes brilliantly
- 100 g sunflower seeds
- 100 g pumpkin seeds
- 150 g buckwheat groats
- 250 ml water
- 100 g oats
- 2 tbsp chia seeds
- 4 tbsp olive oil
- 2 tsp Himalayan or sea salt
- 1 large courgette
Soak the sunflower seeds, pumpkin seeds and buckwheat groats over night.
Preheat your oven to 180C.
Rinse and drain the seeds and buckwheat and add them to a blender or food processor.
Add in the rest of the ingredients and blend.
Pour the mixture into a greased and lined loaf tin and bake for 1 hour 20 minutes.
Once cooked allow to cool before slicing.