Gluten free multiseed bread



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  • 140 g / 1 heaped cup buckwheat flour
  • ¾ tsp baking soda
  • 1 tsp fine salt
  • 2 tbsp ground flax seeds or chia seeds
  • 85 g / heaped ½ cup almonds (walnuts or hazelnuts)
  • 40 g / ¼ cup flax seeds (I used golden flax seeds), more to decorate
  • 35 g / ¼ cup sesame seeds, more to decorate
  • 65 g / ½ cup pumpkin seeds, more to decorate
  • 70 g / ½ cup sunflower seeds, more to decorate
  • 30 g / ¼ cup dried cranberries (dates, prunes or apricots)
  • ground cinnamon, ginger, nutmeg, cloves (optional)*


  • 45 ml / 3 tbsp oil (I used mild olive oil) + more to grease the pan
  • 15 ml / 1 tbsp maple syrup
  • 1½ tsp apple cider vinegar (or lemon juice)
  • 360 ml / 1½ cups water


  1. Mix the first four dry ingredients in a large mixing bowl. Set aside.
  2. Set the oven to 150° C / 300° F fan forced (or 170° C / 340° F no fan) and grease a 1kg / 2lb baking tin with a bit of oil.
  3. This is an optional step, but recommended! Heat up a medium size pan on a low-medium heat. Once hot, add almonds to it. Dry roast the almonds for a few minutes until fragrant and lightly browned on both sides – move them around the pan frequently so that they don’t burn. Remove the almonds from the pan and place them on a chopping board. Add pumpkin and sunflower seeds to the pan and dry roast them together, stirring frequently.
  4. Chop toasted almonds up roughly and if using dates, prunes or apricots rather than cranberries, remove the stones (dates) and chop them into smaller pieces too.
  5. In a small mixing bowl combine all the wet ingredients.
  6. Add cooled-down nuts, seeds and dried fruit to the dry ingredients.
  7. Stir the wet ingredients into the dry ones and mix well to combine. Let the batter rest for about 30-60 minutes so that the chia / flax seeds (also known as a flax egg) have had a chance to activate (become jelly-like) in the added moisture.
  8. Pour the batter into the prepared baking tin and decorate the top with extra seeds before putting the bread in the oven.
  9. Bake for about 60 minutes, until a skewer comes out clean. Let the bread cool down completely before cutting into it.