1 cup of raw buckwheat
1/2 cup raw almonds
1 teaspoon of baking soda
1 teaspoon of turmeric
Mayi Salt 1 tsp
Garlic powder 1/2 teaspoon (optional)
Mayi Leaf Salt 1/2 teaspoon
1 teaspoon of raw pumpkin seeds
Sesame 1 teaspoon
- You can diversify this healthy bread recipe with a soft texture with the spices and nuts of your choice.
- When you pour the bread into the baking dish, do not forget to add the Mayi Leaf Salt to it.
Pour raw buckwheat into a glass, add 1 cup of water to it and leave overnight at room temperature.
Add 1 cup of water to the raw almonds and let them stand at room temperature.
The next day, strain the almonds and buckwheat.
Take it to the food processor. Add 1 cup of drinking water to it.
Pull until the consistency of mash.
Add all the remaining ingredients.
Pour the mortar over the greased paper cool into the small cake tin.
Add a little Mayi Leaf Salt, raw pumpkin seeds and sesame seeds to it.
Bake in a preheated 180 degree oven for 35-45 minutes.
Enjoy your meal
Chef: Hande Akıner
Photograph: Neriman Demirci