I had never understood the appeal of avocado toast, until I tried VegBred, a whole foods plant-based spiced sweet potato bread made in the UK. Since it already embodied such wholesome ingredients, it was satisfyingly sufficient on its own, but elevated to a treat when unabashedly smeared with smashed ripe avocado. This was a lesson in the importance of a seemingly simple staple – the bread, which until now, was never a staple in my life. Since then, I’ve been on a relentless quest for a homemade recipe for an all-inclusive allergy-friendly wholesome bread, versatile for everyday fare and able to accommodate toppings spanning the savoury to sweet spectrum.
So I consulted recipes from my cookbook collection and online, attempted four rounds of trial and error and compared the results to various versions already on the market. The initial outcomes were dreadful – bread that bordered on bread pudding from the overuse of psyllium husk. I reduced the amount of psyllium husk and folded in whole soaked buckwheat groats and seeds instead of blending everything to a paste. The result was a more interesting texture, and was also less dense with a more open crumb despite the non-use of leavening agents such as yeast, baking powder or baking soda. Finally I re-tested the approved recipe twice to ensure consistency, and yes, the results are consistent and delish. From the multiple rounds of recipe testing, you can only imagine how many dinners of avocado toast I have demolished over the past weeks! But I’m not complaining because not only is it super nutritious with plant-based protein, healthy fats and dietary fibre from the different seeds and nuts, it is also easy to make and stores well in the freezer and gives you a nutrient-packed meal in minutes. Now I can understand why My New Roots calls it the Life Changing Loaf of Bread.
So here is my offshoot – the Everyday Buckwheat Seed Bread. I also like to call it the Emergency Bread because it is my reliable meal helpline during busy times, like now when knee-deep in the flurry of holiday activities.
More often than not, I top the bread with a generous spread of tahini and smashed ripe avocado (sometimes thinly sliced radishes and cucumbers) and call it a meal. However, it is equally delectable with almond butter, bananas and berries. Are you team savoury or team sweet? If you try it, I love to hear how it goes!
Meal goals achieved, in an instant!
- 150 g (3/4 cup + 2 tbsp) buckwheat groats, soaked overnight
- 75 g (1/2 cup) activated sunflower seeds, divided into 60 g + 15 g
- 75 g (1/2 cup) activated pumpkin seeds, divided into 60 g + 15 g
- 72 g (1/2 cup) activated almonds (see Notes 1)
- 72 g (1/2 cup) flax seeds
- 20 g (2 tbsp) chia seeds
- 20 g (2 tbsp) psyllium husk powder
- 20 g (1 tbsp) coconut nectar
- 10 g (1 tbsp) coconut oil
- 360 g (1 1/2 cups) filtered water
- 1 tbsp instant espresso powder
- 1 tbsp raw cacao powder
- 1 tbsp caraway seeds
- 1 tbsp fennel seeds
- In a food processor, place 60 g of the sunflower seeds, 60 g of the pumpkin seeds, almonds, flax seeds, chia seeds and psyllium husk powder. If you like a ‘rye’ flavour, add in the optional flavourings. Grind the mixture to a fine flour.
- In a mixing bowl, combine the coconut nectar, coconut oil and filtered water. Slowly pour in the wet ingredients into the flour mixture while the food processor is running on low speed. Process until well-combined and a thick, sticky dough forms.
- Drain and rinse the soaked buckwheat groats. Add the soaked buckwheat, reserved 15 g each of sunflower seeds pumpkin seeds to the food processor. Pulse a few times just to incorporate, but be careful not to over-blend as we want to retain some texture to the dough.
- Oil a 23 x 13 cm (9 x 5 inch) loaf pan. Transfer the mixture out into the prepared pan and allow the batter to rest for at least 2 hours or overnight in the refrigerator.
- Preheat the oven to 175°C (350°F). Cover the loaf pan with aluminium foil and bake for 60-75 minutes.
- Remove the loaf pan from the oven and invert on a wire rack. Allow the bread to cool completely for about 2 hours, then slice into individual servings. Store bread in an airtight container in the refrigerator for up to 5 days, or in the freezer for 1 month.
- To make the bread nut-free, you may substitute almonds with any seeds (sunflower, pumpkin or hemp seeds).