Serves 4


  • 300g unroasted buckwheat seeds
  • 60g chia seeds
  • 200ml water
  • 60ml extra virgin olive oil
  • 1 tsp bicarbonate of soda
  • Sea salt according to taste
  • 4 tbsp apple cider vinegar
  • 100g pumpkin and/or sunflower seeds
  • Herbs – any according to taste: thyme, rosemary, fennel seeds


  1. Wash, and then soak buckwheat in plenty of cold water overnight. Next day drain and rinse well.
  2. Stir chia seeds in water and soak for 10 minutes.
  3. Mix 2/3 buckwheat and 2/3 chia in a food processor. Then add the remaining ingredients, including the unprocessed chia/buckwheat, and most of the seeds. Sprinkle the remaining seeds on top.
  4. Pour into a loaf tin lined with baking paper.
  5. Bake for 1.5 hrs at 180°C.
  6. Once out of the oven it is essential to let it cool for 30 minutes before removing it from the loaf tin and slicing.

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