DIRECTIONS:

  1. Soak 500 grams of buckwheat groats overnight in salt and water. Rinse after soaking.
  2. Place in a food processor.
  3. Add a ½ cup fermented vegetables. Note: We add fermenteds because it further alkalizes the grain after the soaking. 
  4. Pre-line a loaf pan with parchment paper.
  5. Pour the batter into the pan. Let it sit for four hours, covered with the parchment paper. Or you can put it into your oven and let it sit overnight.
  6. After it sits, bake at 350 degrees for an hour.
  7. Cool before slicing.
  8. Store in the refrigerator.

Use for:

  • gluten-free pizza
  • gluten-free French toast
  • bake it flat for GF matzah
  • hearty sandwich bread
  • dehydrate, grind, and use for gluten-free breadcrumbs
  • add stevia or lakanto sweetener, cinnamon, and a bit of ghee, dehydrate, cut into wedges, and voila! You have biscotti!