Recipes, Savoury


I think I promised you this recipe about 3 years ago now... life does get in the way sometimes but I do deliver in the end! Stoked to be finally sharing it with you.

This is an oat-free version of my oaty seed loaf (or Lazy Bones Loaf), the other ingredients are slightly tweaked to make it work but it follows the same principles. It is completely grain free and gluten free, meaning suitable if you are intolerant to oats and still want to make my yummy loaf while avoiding oats. 

The oaty seed loaf SO great and I am so, so proud of that recipe. SO much so that I have made and sell a packet mix of it in compostable packaging. Available HERE. The recipe for which is in both my second and third recipe books HERE. Given the choice, if you are not intolerant to oats I would recommend making that one. You can follow the same steps as below. 

This is something I have worked on specifically for those of you that have requested an oat free version. It uses buckwheat in place of oats. For best results I would recommend finding activated buckwheat. You can also activate your own buckwheat easily. However if you cannot find it in your local area, wait for some to arrive from an online order or make your own you can always use the soaking method alternative I have provided in this recipe. 

Activating buckwheat is soaking the seeds in water before rinsing and draining. This releases the enzyme inhibitors which prevent the nutrients from being released when consumed. When you buy activated buckwheat this process has been done for you including gently drying the buckwheat after the soaking and rinsing process. This leaves a more crunchy and tasty seed. When it comes to this recipe that is ideal. 

Buckwheat is in fact a seed not a grain. It is gluten free and packed with nutrients. It can be used in place of grains and is a delicious alternative. When ground into a flour is great in baking too! For this recipe, as in the recipe for my oaty seed loaf, I use it in it's whole form which makes a hearty loaf full of goodness and rich in fibre. I hope you enjoy. Make sure to tag be in your pics on instagram. It really makes my day to see a Natural Harry recipe made by you. Much love, Harry xx
Makes 1 large loaf 
Prep time: 5 minutes 
Cook time: 1 hour
Equipment: 2 bowls, mixing spoon, standard loaf tin, baking paper, spatula, knife + cooling rack 
2 1/2 cups activated buckwheat ( see notes above )  
3/4 cup chia seeds 
1/2 cup pumpkin seeds
1/2 sunflower seeds 
1/2 cup sesame seeds 
1/2 cup psyllium husks 
2 tablespoons flax seeds 
1 teaspoon high quality salt 
1 teaspoon baking powder 
1 tablespoon pure maple syrup 
2 cups warm filtered water 
If you are not using activated buckwheat (see notes above) soak your buckwheat for 10 minutes, minimum. Drain and rinse well. Unless using activated buckwheat. Then you can skip this step.  

Pre-heat your oven to 180 degrees celcius, fan forced. 200 degrees for conventional. 

In a large bowl, combine the dry ingredients and mix well. 
In a small bowl or jug, stir the maple syrup and warm water together. Stir through the dry ingredients until evenly combined. 
Line a loaf tin with baking paper. Pour in the batter, spreading it evenly with the spatula. 
Bake for 30 minutes. Remove it from the tin, flip it upside down and bake for another 30-40 minutes until it forms a hard crust. 
Leave it to cool for 1 hour before slicing. 
Toast and top with your favourite toppings. 
On the bench this will last for a few days. You can store it in the refrigerator for longer than that but I do suggest you toast to warm it before eating. Or, you can slice and store in the freezer. 

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