Gluten-free bread with seeds. A great alternative to store-bought bread.
Soak the buckwheat and quinoa overnight. Rinse in the morning.
Add the milk (or water) and blend with a blender.
Add salt (or sweetener if baking a sweet version, dried cranberries or raisins can also be added if desired)
Place in one tin or several small ones (as I did) and bake at 175 °C for ~40 minutes.
Finished product weight 304
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
