Note: This video is for meatballs, but once you have the mixture, press into a pan and follow the directions below.
Savory Buckwheat Loaf
Servings: 8 servings
Ingredients
- 1/2 cup toasted buckwheat, aka kasha (dry measure)
- 1 cup water
- pinch sea salt
- 2 Tbsp flaxseed, ground, or chia seeds
- 1/4 cup water
- 2 Tbsp tomato paste, or ketchup
- 1 Tbsp stone ground mustard
- 2 Tbsp tamari, or soy sauce
- 1 Tbsp mixed dried herbs
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
Instructions
- Put the buckwheat in a small pot with the water and pinch of salt, and bring to a boil. Turn down to simmer, covered, for about 5 minutes. Note: If you use untoasted buckwheat, it will take more like 20 minutes to cook after boiling.
- Preheat the oven to 350 F.
- Mix together the ground flax with the 1/4 cup water and leave to sit.
- Mix together the seasonings in a large bowl, then add the cooked buckwheat and soaked flax and stir to combine.
- Line the loaf pan with parchment paper to make sure you can get it out easily. Put the mixture into a loaf pan, and put in the oven. Halfway through baking, spread more tomato paste or ketchup on the top if you like.
- Once the loaf is done, take it outof the oven, and let it cool for 10 minutes or so before taking it out of the pan and slicing.
Nutrition
Calories: 53kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 263mg | Potassium: 90mg | Fiber: 2g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 0.7mg
