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Pumpkin & Buckwheat Loaf

Prep Time: Overnight
Cook Time: 1 hr-1 hr 15 mins
Serving Size: 8-10
  • Vegan
  • Gluten Free 
  • Dairy Free 
Our Pumpkin and Buckwheat Loaf is designed to keep you full and satisfied for hours. This loaf differs from traditional wheat breads in consistency, it is dense and very high in fibre. Buckwheat provides a gluten free alternative to traditional wheat flours. Both buckwheat and pumpkin are high in carotenoids, which are powerful antioxidants. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 2 cups raw buckwheat (soaked in 4 cups water overnight in the fridge) 
  • 1/3 cup chia seeds
  • 1 cup pumpkin (diced into small pieces)
  • 1/3 cup extra virgin olive oil (EVOO)
  • 2 tsp baking powder
  • Pinch of sea salt 
1.  Soak the buckwheat in filtered water overnight in the fridge to soften and activate the buckwheat (this step is essential and cannot be missed).
2. Soak the chia seeds in 2/3 cups of water. Mix well until a gel-like consistency has formed. Set aside.
3. Preheat the oven to 180°C fan-forced.
4. Steam the pumpkin on the stovetop until very soft.
5. Drain and rinse the buckwheat, and add to a high speed food processor (or blender) along with the pumpkin and remaining ingredients.
6. Process/blend on high for 1-2 mins until the buckwheat is completely ground down.
7. Once well combined, add in the chia seeds and mix on low for 1 min.
8. Line a loaf tin with baking paper and pour in the mixture.
9. Bake in the oven for approx. 1 hr or until you can skewer with a knife and it comes out completely clean.
  • Serve fresh or toasted with drippy egg. 
  • We recommend wrapping the loaf in a tea towel before storing in the fridge to prevent it from drying out.
  • Storage: In an airtight container in the fridge for up to 4 days. 

Pumpkin & Buckwheat Loaf

Prep Time: Overnight
Cook Time: 1 hr-1 hr 15 min
Serving Size: 8-10
  • Vegetarian 
  • Dairy Free 
  • Gluten Free 
Our Pumpkin and Buckwheat Loaf is designed to keep you full and satisfied for hours. This loaf differs from traditional wheat breads in consistency, it is dense and very high in fibre. Buckwheat provides a gluten free alternative to traditional wheat flours. Both buckwheat and pumpkin are high in carotenoids, which are powerful antioxidants. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 2 cups raw buckwheat (soaked in 4 cups water overnight in the fridge) 
  • 1/3 cup chia seeds
  • 1 cup pumpkin (diced into small pieces)
  • 1/3 cup extra virgin olive oil (EVOO)
  • 2 tsp baking powder
  • Pinch of sea salt 
1.  Soak the buckwheat in filtered water overnight in the fridge to soften and activate the buckwheat (this step is essential and cannot be missed).
2. Soak the chia seeds in 2/3 cups of water. Mix well until a gel-like consistency has formed. Set aside.
3. Preheat the oven to 180°C fan-forced.
4. Steam the pumpkin on the stovetop until very soft.
5. Drain and rinse the buckwheat, and add to a high speed food processor (or blender) along with the pumpkin and remaining ingredients.
6. Process/blend on high for 1-2 mins until the buckwheat is completely ground down.
7. Once well combined, add in the chia seeds and mix on low for 1 min.
8. Line a loaf tin with baking paper and pour in the mixture.
9. Bake in the oven for approx. 1 hr or until you can skewer with a knife and it comes out completely clean.
  • Serve fresh or toasted with drippy egg. 
  • We recommend wrapping the loaf in a tea towel before storing in the fridge to prevent it from drying out.
  • Storage: In an airtight container in the fridge for up to 4 days. 

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