1 1/2 cups buckwheat
1 cup (200 g) mixed sunflower, sesame, flaxseeds and pumpkin seeds
3 tablespoons chia seeds
4 tablespoons psyllium husk
1 cup grated carrot
Place the buckwheat and seeds into a bowl, cover with cold water and leave to soak overnight. The next morning, rinse under cold water and drain well.I allow at least 15 minutes for them to drain.
Preheat the oven to 160°C. Grease and line the base and sides of a 21 cm x 11 cm loaf tin.
Put the buckwheat into a bowl, add the chia psyllium, carrot, salt and 1 1/2 cups water and mix to combine. Spoon the mixture into the prepared tin and smooth the top. Cover with a tea towel sit for 1 hour. Bake for 1 1/2 hours until a skewer inserted in the centre comes out clean. Check after an hour or so and cover with foil if the top is browning too quickly. The outside will be crisp long before the centre is cooked. Cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.