Discover how easy it is to make bread at home with this nutrient-rich recipe. Gather all the ingredients and let your new KitchenAid Mini Stand Mixer do all the hard work!
Prep 15 minutes (plus overnight standing and cooling)
Cook 50 minutes
Start this recipe the day before baking.
1 cup white quinoa
1 cup raw buckwheat
1/4 cup pepitas
1 cup almond meal
2 tablespoons coconut oil
2 tablespoons maple syrup
1/4 cup sunflower kernels
2 tablespoons black chia seeds
2 teaspoons salt
1 teaspoon bicarbonate of soda, sifted
2 teaspoons cider vinegar
2 teaspoons sesame seeds
Extra 2 teaspoons black chia seeds
1 Preheat oven to 180°C/160°C fan-forced. Grease a 6.5cm-deep, 10cm x 20cm (base) loaf pan. Line base and sides with baking paper extending paper.
2 Place quinoa and buckwheat in a large bowl. Cover with cold water. Set aside overnight in a cool place.
3 Drain quinoa mixture. Rinse under cold water. Drain well. Place in a food processor. Add pepitas. Process until finely chopped and mixture forms a paste-like consistency.
4 Meanwhile, using an electric mixer, beat eggs for 2 to 3 minutes or until thick and creamy. Add almond meal. Beat for 1 minute. Add coconut oil and maple syrup. Beat for 1 minute or until well combined. Fold in quinoa mixture. Add sunflower kernels, chia seeds, salt, bicarbonate of soda and vinegar. Mix well to combine.
5 Spoon mixture into prepared pan. Level top with a spatula. Sprinkle with sesame seeds and extra chia seeds. Bake for 45 to 50 minutes or until a skewer inserted into the centre of loaf comes out clean. Stand in pan for 10 minutes. Using baking paper as a guide, lift loaf onto a wire rack to cool completely. Serve.
Serving suggestion: Serve slices of bread topped with sliced avocado, baby rocket and a squeeze of lemon juice.