Sayma Akter Recipe Card
Buckwheat Chia Power Loaf
Description
Long before modern kitchens, buckwheat sustained hardy mountain communities, while chia seeds fueled ancient Mesoamerican runners—simple foods trusted for strength, stamina, and survival.
This loaf brings those stories together in a quietly powerful way. Buckwheat, with its earthy, nutty depth, has traveled through Eastern Europe and Asia for centuries, valued for thriving where other grains failed.
Chia seeds, once prized by the Aztecs, slip effortlessly into the dough, holding moisture and adding natural structure. The result feels timeless, not trendy.
As a chef, I love how this loaf speaks without shouting. The aroma is warm and nutty, filling the kitchen with comfort. The crumb is moist yet hearty, with a satisfying bite that feels nourishing rather than heavy.
Today, the Buckwheat Chia Power Loaf represents mindful eating – rooted in tradition, shaped by global cultures, and made for those curious about food that honors the past while feeding the present.
Nutritional Value (approximate):
➧ Per 100 g: Calories: 195 kcal | Protein: 13.2 g | Fiber: 6.9 g
➧ Per Serving (200 g): Calories: 390 kcal | Protein: 26.4 g | Fiber: 13.8 g
Ingredients
Dry Ingredients:
Wet Ingredients:
Topping:
Instructions
To Make the Loaf:
Gather the necessary ingredients.
Preheat oven to 170°C and line a loaf pan with parchment paper.
In a small bowl, mix psyllium husk and water.
Let it sit for 2–3 minutes to form a gel.
In a large bowl, combine all dry ingredients: buckwheat flour, oat flour, flaxseed, chia seeds, protein powder, inulin, baking powder, salt, and coconut sugar.
Beat the eggs and mix with Greek yogurt. Add this mixture to the psyllium gel.
Mix them well.
Combine the wet mixture with the dry mix. Fold in pumpkin seeds.
Stir well until fully incorporated.
Pour the batter into the prepared loaf pan. Smooth the top and sprinkle generously with mixed seeds.
Bake at 170°C/340°F for 50–60 minutes, or until firm and golden.
Cool completely before slicing. Best texture after a full cool down.
Slice the loaf and enjoy it with your favorite condiment – perfect for breakfast, lunch, or a comforting dinner moment!
Note
Storage:
Store the cooled loaf in an airtight container for up to 2 days, or refrigerate and freeze slices to enjoy later at their best.
