EmailTweet 1 Really Healthy Flour Buckwheat Bread Baking Ketogenic-Vegan, Ketogenic-Vegetarian August 5, 2016 5.0 1 Directions Combine the almond flour, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Make sure there are no lumps in the mix Take another smaller bowl and combine the tepid water, syrup/raw honey and cider vinegar Pour the water mix into the dry mix and combine thoroughly Cover with a tea towel and allow to sit in the bowl for at least 1 hour. During this time, turn your oven on to 180˚C and also line a 20cm loaf tin with baking paper After an hour or so check on your dough. It should have absorbed any excess water, though it will still be wetter than a standard bread dough Scoop the dough into your loaf tin and smooth the top out evenly, smoothing out any air bubbles Place in the oven and cook for approximately 1 hour and 15 minutes. Check on it at the 1 hour mark to ensure it is not burning Remove from the oven and allow to cool. Slice and store in the fridge for up to a week or keep in the freezer for a longer life Ingredients 150 grams almond flour 120 grams buckwheat flour 3 tbsps chia seeds 3 tbsps psyllium husks 144 grams mixed seeds 2 tsps bicarbonate of soda 1/2 tsp salt 2 tbsps apple juice concentrate syrup, or raw honey 2 tbsps apple cider vinegar 473 ml water 00:00 4 Reviews Frances July 2, 2017 I’ve made this bread a couple of times and it really is wonderful. This time I used 2 tablespoons of molasses. Frances June 28, 2017 This recipe worked out beyond my expectations. Dana June 28, 2017 I made this yesterday and what a delicious loaf. I didn’t have any chia seed so added linseed/flax seed instead. I was surprised it turned out so well with not having egg or oil ingredients. Kathy Mountford June 4, 2017 The best bread I have made. So pleased Cancel replyYour review ...All fields are required to submit a review.Your name ... Your email ... This site uses Akismet to reduce spam. Learn how your comment data is processed.