6-8 servings
Ingredients
For the bread
- 2 chia eggs 2 tbsp chia & 6 tbsp water
- 2/3 cup buckwheat flour
- 1/3 cup gluten-free oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 3 tbsp ground flax
- 2 tsp ground turmeric or add your own favourite spices or herbs
- 1 tsp cumin seeds or add your own favourite spices or herbs
- 1 tsp black mustard seeds or add your own favourite spices or herbs
- 1 tbsp sesame seeds
- ½ cup pumpkin seeds more to decorate
- ½ cup sunflower seeds more to decorate
- 1/3 cup crushed hazelnuts
- 1/3 cup crushed almonds
For the wet ingredients
- 3 tbsp oil I used rapeseed
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1½ cups water
For the quick picked cucumber
- 1/2 cucumber ribbons
- 1 tbsp black sesame seeds
- 2 tbsp apple cider vinegar
- Splash sweetener
- Pinch sea salt
For the avocado tahini smash
- 1 small avocado
- 1 tsp tahini
- 1/4 tsp miso
- Squeeze lime
- Pinch salt
Instructions
To make the bread
- Preheat the oven to 325 degrees/gas Mark 3
- In a bowl, add all the wet ingredients.
- To make the chia eggs–combine the chia and water in a small bowl. Stir well and set aside.
- In the large bowl, combine all the dry ingredients. Add the wet ingredients and stir thoroughly until you have a smooth, thick batter. Stir in the chia eggs.
- Grease a loaf tin with oil, then spoon in the batter. Smooth out to the edges.
- Bake the cake at 350 degrees/gas Mark 4 for approx 40-45 minutes. Check that it’s cooked by sticking a skewer into the middle to ensure it’s cooked through.
- Let it cool for at least 20 minutes, then turn out.
To make the quick pickled cucumber
- Mix the dressing in a bowl, then add in the cucumber. Toss to combine.
To make the avocado tahini smash
- Add the ingredients to a bowl and small lightly to combine.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.