Buckwheat bread III Vegetables + Meat

Ingredients for 1 servings:

• 500 g buckwheat, ground
• 50 g amaranth, ground
• 50 g sunflower seeds, ground
• 1 bag of baking powder
• 1 pinch(s) of sugar
• 1 ½ tsp salt
• 450 g mineral water, carbonated
• 100 g oil
• 150 g meatloaf, diced
• 150 g pepper(s), cut into strips
• 1 handful of spring onions – green, sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

gluten-free, egg-free, dairy-free

30 cm loaf pan with baking paper. Mix everything from the buckwheat to the oil, then fold in the meatloaf, bell pepper, and a handful of spring onion greens with a wooden spoon. Mix well. Pour into a 30 cm loaf pan lined with baking paper and smooth the surface. Place in a cold oven at approximately 130°C for about 90 minutes. Use a needle to test for scalding. Allow to cool completely, ideally overnight, then remove the baking paper and cut into pieces. Caution! It will still be soft, so you won’t need to use a spread. My own recipe.