It's a scorcher out there today!!! I don't usually love the heat, but so far this summer I've been loving every minute of the hot days we've had. Even though today feels like 42C with the humidity, I didn't even mind taking the boys out for a bike ride this afternoon. :) I'm just thankful for the air conditioning so we can sleep at night without sticking to the sheets!!!
Here is a recipe for buckwheat/millet bread that I made yesterday. I've made it before but wanted to try baking it differently before I posted it. It turned out great and thin enough to build a sandwich on. The boy and I love it and my favourite thing is that its chock full of goodness (unlike store bought rice bread which is not very nutrient-dense.) I was a little worried about using buckwheat flour... I really don't like buckwheat honey and I knew that the flour has a really strong taste. As I was mixing it up it smelled kinda grassy and I thought to myself, 'This should be interesting...' But it baked up wonderfully and I really love it!
Buckwheat contains 8 essential amino acids, is high in fiber and contains many minerals, including phosphorus, magnesium, iron, zinc, copper and manganese. The buckwheat flour is offset by millet flour is this recipe. Millet is one of the least allergenic grains and is easily digestible. Like buckwheat, millet is high in protein and fiber. It is also high in iron, magnesium, phosphorus, and potassium. Chia seeds are used in the bread to help bind it. The original recipe called for half chia and half flax but I can't have flax every day so I opted to use all chia. Chia seeds are also packed with nutrients - they are the richest plant source of omega 3, contain antioxidants, fiber, iron and more. Tons of goodness packed into one tiny seed! Yay for goodness!!!
Now that you've all had a nutrition lesson.... here's the recipe! ;)
Adapted from the edible perspective
1/2 c plus 2 tbsp buckwheat flour
1/2 c plus 2 tbsp millet flour (I grind my own in a blender)
1/4 c chia seeds (or ground flax)
1/2 tsp baking powder
1 tbsp sucanat
1/2 tsp sea salt
1/8 tsp pepper
1/2 c plus 1 tbsp rice milk or milk of choice
3/4 c water
2 tbsp olive oil
Preheat oven to 375F and line a 9x13 pan with parchment (cut the corners so it fits nicely.)
In a medium bowl, whisk together dry ingredients. Add in liquids and mix thoroughly with a wooden spoon. Pour into the prepared pan and smooth evenly.
Bake for 18-20 minutes or until the top is dry and has cracks. Cool in pan for 10 minutes then using parchment, slide the bread out onto the cooling rack to cool completely.
Cut into six large pieces for sandwiches or cut to whatever size you fancy!
You can keep it in a sealed container at room temp for a day but after that, leftovers should be refrigerated.