Ingredients:
- 2 cups of raw buckwheat groats, milled into flour
- 1 tsp of gluten-free baking-powder
- 1 cup of kale, de-stemmed and ripped or cut into little pieces or pulsed
- 1 TBSP of sesame seeds
- 1 TBSP of poppy seeds
- 1 TBSP of nutritional yeast
- Good quality salt to taste (about ¾ of tsp)
- 1-2 tsp of apple cider vinegar
- 1 TBSP of olive oil
- ½ cup of filtered water
- Extra olive oil (to brush top of bread with before baking and make extra crunchy)
- ½ cup of fresh basil leaves
Method:
- Preheat oven to 180 degrees
- Mill your buckwheat groats and pour into medium bowl, add all your dry ingredients.
- Make a well in the centre and gradually stir in wet ingredients with wooden spoon until dough is forming.
- Knead dough a few times on sturdy surface.
- On baking paper roll out your dough as thinly as possible without breaking and brush the top with extra olive oil. Sprinkle the fresh basil leaves on top.
- Bake for about 20 min or until golden brown and crisp bread is smelling irresistible.
- Break or cut into your preferred size pieces and enjoy with a fresh salad and a homemade hummus.