Gut week: Buckwheat and walnut bread
Wheat is a common IBS trigger, so try this. As non-gluten grains, buckwheat and millet need arrowroot, egg white and baking powder to ‘bind’ the dough, resulting in a cake-like texture. Adding walnuts and coconut oil makes this a delicious alternative to traditional bread.
Buckwheat and walnut bread
Serves 10
Ingredients
200g buckwheat flour
2 tsp baking powder
40g millet grain
½ tsp arrowroot
Pinch of salt
40g coconut oil
300ml water
½ tsp walnut oil
1 organic medium egg, white only, beaten
1 tbsp lemon juice
40g chopped walnuts
Method
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line a 450g loaf tin with greaseproof paper.
2. Mix together all the dry ingredients, except the walnuts, in a large bowl. Set aside.
3. Mix together all the wet ingredients in a separate bowl, then slowly stir it into the bowl of dry ingredients, mixing until you have a wet dough. Add walnuts, leave to rest for 15 mins.
4. Transfer mixture to loaf tin, then bake for 30 mins until golden brown. Leave the loaf to cool in the tin before turning it out. Store in an airtight container for up to three days.
Buckwheat and walnut bread is taken from Gut Gastronomy by Vicki Edgson and Adam Palmer (Jacqui Small, £30). Photography Lisa Linder.
Will you by making this buckwheat and walnut bread? Remember to tag us @healthymagdaily in your Instagram snaps!
