Pan-cooked buckwheat seed bread with jam

Ingredients

For 1 serving

• Buckwheat flour50 g
• Sunflower seeds8 g
• Flaxseeds5 g
• Baking soda1 g
• Sunflower oil1 teaspoon
• Jam20 g
• Soy milk150 ml

Contains: soy,

Method

1. In a bowl mix the buckwheat flour, sunflower seeds, flaxseeds and bicarbonate of soda; pour in a little more than the flour's weight of cold water and stir until the dough is thick and even.
2. Grease a small non-stick pan with the sunflower oil and spread the dough into a round about 1 cm thick, levelling it with the back of a wet spoon.
3. Cover and cook over medium-low heat for 6 minutes, until the underside is golden and the top is no longer sticky.
4. Flip it with the help of a plate and cook for another 6 minutes, covered, until the second side is golden too and the bread sounds hollow when tapped.
5. Meanwhile warm the soy drink in a small pan if you like it hot; cut the bread into wedges, spread with the fruit jam and serve with the soy drink.