Nothing beats a warm slice of homemade bread. I love pairing this buckwheat and chia loaf with a nourishing soup for lunch, or a purely delicious salad for dinner. It works well for breakfast too, topped with fresh sliced avocado and Persian feta, or my homemade macadamia butter and a little Manuka honey. Instead of using buckwheat flour, I blend pre-soaked buckwheat for a few seconds into a batter, pulsing until it’s a little creamy.