| Buckwheat, whole | 1 cup / 170g |
| Chia seeds | ¼ cup / 40g |
| Almonds | ¼ cup / 35g |
| Water | 1 cup / 240ml |
Soak the buckwheat and almonds in water. Overnight is best but an hour will do. Pre-heat oven to 375F / 190C. Drain and rinse the buckwheat and almonds.
Place everything apart from the almonds into a blender and blend until smooth. If your blender is not very powerful then use pre ground chia seeds. Chop the almonds into slices, mix into the batter then pour into a lined 1lb loaf tin
Bake for 40 minutes and you can enjoy as soon as it’s out of the oven. Keep in an airtight container and it will last for at least 3 days.
