Freelee The BananaGirl | 2 Ingredient Buckwheat Bread! 🍞 @freeleeTheBananaGirl | Uploaded June 2024 | Updated October 2024, 1 hour ago.
Gluten-free buckwheat bread. Very easy to digest! 🍞
More recipes here: thebananagirl.com/products/bingle-busting-vegan-recipies
Recipe:
* 450 grams of raw buckwheat
* 3/4-1tsp salt
* 3/4 cup filtered water
Process:
Rinse 450g of raw buckwheat, cover with water and a towel and soak for 6 hours. Drain the buckwheat but don’t rinse it. Add to a high speed blender with 3 quarters of a cup of filtered water. Add a teaspoon of salt, optional 2 teaspoons of onion powder and blend that baby up. So here I used a baking tin lined with paper but I recommend you use a bowl and just cover it with a towel and allow it to ferment for the next 12-24 hours. If you used a bowl to ferment now is the time to transfer the mix to a baking tin lined with paper. Cover with seeds of your choice and also you can put a bit of onion powder, I also like to add some sea salt on top. Preheat oven and bake at 350F for 90 minutes. Another step you can do afterwards is turn off the oven and let the bread sit inside the warm oven with the door open for 30 minutes. Transfer to a cooling rack and don’t cut the bread until it’s cold.
Gluten-free buckwheat bread. Very easy to digest! 🍞
More recipes here: thebananagirl.com/products/bingle-busting-vegan-recipies
Recipe:
* 450 grams of raw buckwheat
* 3/4-1tsp salt
* 3/4 cup filtered water
Process:
Rinse 450g of raw buckwheat, cover with water and a towel and soak for 6 hours. Drain the buckwheat but don’t rinse it. Add to a high speed blender with 3 quarters of a cup of filtered water. Add a teaspoon of salt, optional 2 teaspoons of onion powder and blend that baby up. So here I used a baking tin lined with paper but I recommend you use a bowl and just cover it with a towel and allow it to ferment for the next 12-24 hours. If you used a bowl to ferment now is the time to transfer the mix to a baking tin lined with paper. Cover with seeds of your choice and also you can put a bit of onion powder, I also like to add some sea salt on top. Preheat oven and bake at 350F for 90 minutes. Another step you can do afterwards is turn off the oven and let the bread sit inside the warm oven with the door open for 30 minutes. Transfer to a cooling rack and don’t cut the bread until it’s cold.
