Monday, September 1, 2014

Happy Bread! Buckwheat Chia Bread

Hello September ! ! !

Woke up this morning and seriously it just felt different….
I DO realize the mind is a very powerful thing…you can convince yourself of SO many things
Just because it is September the first does NOT mean suddenly it is fall….
BUT I NEED SOX and a BLANKY!  to get out of bed my super warm cozy bed
which just happen to be much MUCH too early because I was super silly and forgot to turn off my weekly alarm clock (Grego must question why he married me)
5:00 wake up alarm on a stat holiday 
YUP thats how I roll
Even though it was much too early I couldn't help but make my way to the kitchen 
(dug around for a pair of sox and a cardigan first of course!) 
To check on my Buckwheat Groats that had been waiting for me all night soaking in water getting nice and soft.  All ready to become BUCKWHEAT CHIA BREAD (yay)

I discovered this recipe on crazy awesome blog The healthy chef and have had it bookmarked for a while. 
I bought groats while visiting Quadra this weekend when I had a chance to visit Yellow Dog
Lovely Lydia welcomed me into her store with a wonderful hug…the kind of hug that is huge and lingers to let you know you are loved…pretty sure this is standard welcome to her store…I know she loves me because this hug was followed by another sigh…I miss Quadra!
Ok back to the recipe…
So This bread is important to people who don't way bread for many different reasons
This is a whole food invention 
It does not contain flour 
It has a wonderful nutty flavour 
It is Gluten Free
Low GI 
It is high in fibre, essential minerals, and amino acids like tryptophan which is a building block for or bodies ability to make serotonin- the FEEL GOOD hormone
This Bread will ACTUALLY make you HAPPY!
Happy Bread …Toasted with nut butter and sliced Banana on top …..
OR paired with a Big Green Salad Or A Bowl of yummy Fall Soup…ahhhh

(side note:  Starbucks has the pumpkin lattes on the go as of this morning! almost as epic as when the red cups arrive …buuuuuut lets not go there YET!!! 
Side note side note: Hey Frrrly they are putting a christmas store into the wood grove mall down here)

back to the recipe…. yeash I have the attention span of a goldfish (Mary B said this on Friday and I think she is the coolest so I am ganking her steeez …alike the adoption of cool beenz also Mary B …which is actually Mary W…..
recipe recipe 

yikes I scare myself!

Makes 1 loaf
1 3/4 cup whole raw buckwheat groats
1/2 tsp Baking Soda
Juice from 1/2 a lemon 
1/4 cup whole chia seed
1 cup water (use half to soak chia seeds and the other half to combine in the food processor or blender) 
Preheat 320
Soak buckwheat in plenty of cold water for 2 hours until softened.
Soak chia seed in 1/2 cup cold water until gel like – this takes about 30 minutes.
Drain the buckwheat and rinse through a fine sieve. Make sure all the water is fully drained.
Place the buckwheat into a food processor.
Add chia gel, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice.
Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole buckwheat still left in the mix.
Spoon into a loaf tin lined with baking paper on all sides and the base.
Bake for 1 hour and 15 minutes until firm to touch and bounces back when pressed with your fingers.
Remove from the oven and cool for approx. 30 minutes. Remove from the tin and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside.
Cool completely before eating.
Serve delicate slices only when cold with a serrated knife.
Store wrapped in the fridge for up to 1 week. (This bread can be frozen for up to 3 months)
Delicious lightly toasted on a pan.
Serves 12 

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