Semper Buckwheat & Teff Loaf with Homemade Almond Butter
This Semper Gluten Free Buckwheat & Teff flour mix makes two quick and easy loaves. Perfect for breakfast with homemade almond butter.
Semper Buckwheat & Teff Loaf with Homemade Almond Butter
Rated 5 stars by 1 users
Category
International
Servings
2
Prep Time
20 minutes
Cook Time
30 minutes
This Semper Gluten Free Buckwheat & Teff flour mix makes two quick and easy loaves. Perfect for breakfast with homemade almond butter.

Ingredients
For the Buckwheat and Teff
Loaf1 500g Package Semper Buckwheat & Teff Flour You can buy this online from Ocado
450 ml Water at room temperature
50 ml Rapeseed oil
50 g Fresh yeast or 2 sachets of fast action dried yeast
25 ml Honey or Agave Nectar
1 tsp Salt
For the Almond Butter
300 g Almonds
1 Large drizzle Agave nectar To taste
Directions
For the Buckwheat and Teff Loaf
Prepare and weigh the loaf ingredients.
Tip the bread mix into a bowl, and set aside about a tablespoon for later. Add the salt.
Mix the yeast and agave nectar into the water. Pour into a well in the dry ingredients.
Work together for about 3 minutes.
Transfer to two greased 1l bread loaf tins. Even out with floured hands.
Cover and leave to rise at room temperature until double in size (about 25 minutes).
Brush with water, bake at 250 degrees for 30 minutes. Leave to cool and slice to serve. Why not freeze the second loaf for later?
For the Almond Butter
Toast the almonds on a baking tray at 190 degrees for 10 minutes.
Allow to cool and then add to a blender. Blitz! Every few minutes stop, and stir the mixture to ensure it gets evenly processed. Add the agave towards the end.
Pour into a jar.
Serve on the warm Buckwheat and Teff loaf!