Time – 15 minutes prep + 70 minutes baking
Serves – makes 12-14 thinly sliced bread
4 dl gluten free oat flour
4 dl buckwheat flour
5 dl water
60 g finely grated parsnip ( or kohlrabi, beets, carrots, other root vegetables etc.)
1 tbsp chia seeds + 3 tbsp water
1/2 tbsp apple cider vinegar
1 tsp pink himalayan salt
1 tsk baking soda
2 tbsp sesame seeds to sprinkle on the top
1. Preheat your oven to 175°C.
2. In a mixing bowl, add the chia and water, let it sit for 5 minutes until it takes on a texture similar to jelly.
3. Then grate the parsnip over the chia mixture. Add the apple cider vinegar and water. Mix well to combine well.
4. Start adding dry ingredients; baking soda, oat flour, buckwheat flour and salt. Using a wooden spoon, stir well until everything combined well.
5. Pour the mixture in a bread tin lined parchment paper. Sprinkle some sesame seeds on top.
6. Bake for 65-70 minutes until the inner temperature reaches about 100°C. Let the bread cool completely before slicing it.
7. Wrap it in a kitchen towel and place in the refrigerator. In the morning, thinly slice using a sharp chef knife.
8. Heat on a pan over medium-low heat until crispy and both sides are cooked well.
Notes: The bread may seem uncooked, this is totally ok. Just keep in the fridge before slicing, and slice very thinly, then bake both sides on a non-stick pan on the stove. It will be crispy and delicious!
If you want an airy texture, you may want to let it sit for 14-18 hours to ferment at room temperature after blending step.
This recipe is fermentation-free, if you prefer this way, just let it ferment before baking. Buckwheat doesn’t require a yeast, it will be fermented naturally when you sit.