I’ve been playing around with this recipe for a while. I wanted a Vegan alternative to my Yogurt bread (recipe here)
So I replaced the yogurt with some flax and tweaked it a bit and this is the result. It’s a weekly bake in my house, it freezes well, has a lovely nutty flavour and is definitely tastiest when toasted.
75g Flax seeds
550g of oats
2 tablespoons of high quality oil
2 teaspoons of salt
Nuts and seeds, dried seaweed, spices and flavour
Heat the oven to 180 degrees C (355 F / Gas Mark 4).
In a blender (I use a nutribullet) blitz the flax seeds and place in a bowl.
Add 2 cups of water (500ml) and stir well (this will eventually form a gelatinous mixture). Leave to sit for 10 minutes
While waiting blitz the buckwheat and 225g of the oats.
Add these to the flax mix and stir well.
Add in the remaining 225g of whole oats, the oil and the salt.
Now is a good time to add any other flavours. I love to add dried seaweed (shown in the picture above, the purle dillisk) for extra nutritional punch. Chopped nuts and seeds are good to.
You may need to add a tablespoon more of water if the mix is very dry.
Mould the mix with your hands onto a baking sheet. Also an option to use a lined loaf tin.
Sprinkle the top with sea salt or chopped seeds.
Bake for 45-55 minutes until firm and cooked.
Allow to cool on a wire rack.
If you try to cut this when it’s warm it will crumble. So practise your patience here.
I typically make a loaf a week. Once it’s cool I cut it into 3 chunks and freeze two. I eat 2 slices of this most mornings and so one loaf lasts me a whole week.
Oats are full of fibre, antioxidants and have been proven to help lower cholesterol.
Flax seeds (when freshly blitzed) provide accessible Omega 3 essential fatty acids, are loaded with protein and contain lots of vitamins and minerals including Iron, Magnesium, Folate and B vitamins.
Buckwheat is protein rich, naturally gluten free, contains flavonoids (protecting your cells against free radical damage) and is full of dietary fibre to feed your good gut bacteria and help to maintain a healthy digestive system.
This is literally good with everything! I love it for breakfast toasted and topped with my favourite foods.
It makes a good base for open sandwiches.
Toasted with some jam or honey is a lovely sweet snack.