We came accross this incredble bread recipe from Monique from 'Nourish Everday'. After seeing that it was GF, DF, vegan and EGG FREE, we just had to make an adapted version of her Vegan Buckwheat Bread
Combine the almond or hazelnut flour, dried herbs, salt, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Mix together using a fork to make sure there are no lumps in the mix.
Combine the water and the apple cider vinegar in a cup.
Pour the water mix into the dry mix and combine thoroughly. Please note that it is supposed to look like a thick, sloppy, grey-ish mess (but don't worry as it turns a nice dark brown when you bake it).
Cover this mix with a tea towel and allow to sit in the bowl for an 1 hour.
Now preheat the oven to 180˚C and also line a loaf tin with baking paper.
After an hour check on the bread mix. It should have absorbed any excess water, though it will still be wetter than a standard bread dough. It will feel quite sticky to touch.
Now mix the olives and cheese if adding this in and an extra sprinkle of herbs if desired.
Scoop the dough into your loaf tin and smooth the top out as evenly as you can.
Place in the oven and cook for 65-70 minutes. At the 1 hour mark, check on the bread and make sure it is not burning. It should be a very dark brown on the outside, and very firm to touch in the centre when it is done.
Remove the bread from the oven and after 5-10 minutes remove it from the baking tin and place it on a wire rack to avoid it "sweating" in the tin.
Once it has cooled, slice and store in the fridge for up to a week or keep in the freezer for a longer life.
Serve toasted with butter and/ or avocado on top.
Serving Size 1 loaf