3 cups gluten free self-raising flour
1/4 cup gluten free buckwheat
1/4 cup almond meal
1 tsp. sea salt
1 tsp. apple cider vinegar
2 Tbs. honey
1 1/4 cup room temperature bubbly water / broth
1/4 cup extra virgin olive oil
2 large eggs (we use duck eggs but have also used none)
Optional: crushed, ground or whole seeds such as pumpkin, sunflower, sesame, goji berries etc
1. Preheat oven to 170C
2. Whisk these dry ingredients together in a large bowl and set aside.
3. In a larger mixing bowl stir together the wet ingredients.
4. Beat with dough mixer attachments and gradually add the dry ingredients in with the wet by pouring slowly into the bowl.
5. Bake for 35-45 minutes.
6. Remove to cool completely on a wire rack.
7. Slice when fully cooled.