Green buckwheat bread

Ingredients

• Buckwheat kernel
  250 g

  770 kcal
• Coconut oil
  40 g

  360 kcal
• Sunflower seeds
  30 g

  180 kcal
• Almonds
  20 g

  122 kcal
• Salt
  2 g

  0 kcal
• Water
  250 g

  0 kcal
• Wine vinegar, 3%
  10 g

  1 kcal
• Millet groats, ground millet
  100 g

  342 kcal
• Flax seeds
  30 g

  160 kcal

Preparation Steps

1. Rinse the buckwheat and millet thoroughly and soak them for at least 5 hours.
2. Grind the flaxseed in a blender or coffee grinder. Add 50 g of water and leave for 20 minutes, then blend until thick and viscous, similar to egg white.
3. Drain the buckwheat and millet. Add them to a blender with the soaked flaxseed, remaining water, vinegar-activated baking soda, seeds, and spices, leaving out the almonds. Blend into a batter; a few whole pieces of millet are fine.
4. Pour the batter into a parchment-lined loaf pan, sprinkle with crushed almonds, and bake at 170 °C for 50–60 minutes. A skewer inserted into the center should come out clean.