Vegan en gistvrij brood

Soak buckwheat groats overnight in plenty of water or for at least two hours.

Soak chia seeds in 4 tbsp water for 10 minutes until they form a gel-like consistency

Preheat oven to 180°C (350°F)

Drain buckwheat and rinse thoroughly.

Add all ingredients to a food processor or blender and blend until it forms a thick batter. If batter is too thick add extra water.

Pour buckwheat batter in a medium lined loaf tin (with parchment paper) and bake for 60-75minutes at 180°C / 350°F.

Bake until just brown on top then remove from the oven, take the bread out of the tin, and return to the oven for another 30 min (this will create a crunchy crust). The bread is done when it is golden brown and sounds hollow when tapped

Place bread on a cooling rack and allow to cool completely before slicing.

Enjoy fresh or toasted for up to 5 days. Store any slices you will not eat within 5 days in the freezer as they will go stale quickly with no preservatives.