Gluten-free Bread with Millet, Sunflower & Buckwheat
¾ c ground millet
¾ c buckwheat flour
¼ c buckwheat groats
1 c ground sunflower seeds
2 tsp baking powder
½ tsp xantham gum
½ c sunflower seeds
1 c water or whey for soaking flours
2/3 c apple puree (cooked blended apple –skins on is fine)
1/3 c olive oil
Optional additions for a sweeter loaf
½ c chopped dried fruit
1 tsp cinnamon and ½ tsp dried ginger
Overnight: Soak ground millet , buckwheat and ground sunflower seeds in the 1 c of water (or in whey if you make yoghurt/cheese).
In another bowl also cover the sunflower seeds and buckwheat groats with water and leave to soak.
The next day drain the sunflower seeds and groats well in a sieve. Starting with apple puree into the wet flours, mix in all other ingredients now, until just mixed. Place into a greased loaf tin and bake for 30-35 minutes at 180 degrees C until cooked and coming away from sides of tin.