Turmeric Buckwheat Loaf

This is a deliciously nourishing, completely gluten and dairy free, paleo and vegan (if egg left out) loaf of bread. Buckwheat is a powerhouse of nutrition. It is so quick and easy and can be transformed into limitless variations. It is one of my favourite go to gluten free bread recipes that I change up all the time. I'm sure to share some more delicious takes on this loaf soon!

2 cups buckwheat groats
(soaked overnight or atleast 3 hours and rinsed well)
1 egg plus water to make up 1 cup liquid
(or 1 tbsp chia seeds stirred through water instead of egg)
1/4 onion (chopped)
2 cloves garlic (chopped)
1/2 cup sun dried tomatoes (chopped)
1 cup packed chopped herbs and greens (I used silver beet)
2 tsp turmeric
1/2 tsp salt
1 tsp baking soda

In a food processor process the buckwheat, egg or chia and water until you have a smoothish batter. Add the rest of the ingredients and blend until well combined. Pour into a greased loaf tin and bake at 180 degrees for 40 minutes to 1 hour.