Step 1

Pre-heat the oven to 350°. Line a loaf pan with parchment paper (I used a 4.5 x 8.5 in).

Step 2

In a medium bowl, combine the chia seeds with the water (1 1/2 cup) and let it sit for 10-15 minutes.

Step 3

In a large bowl, combine the buckwheat flour, sunflower seeds, baking powder and salt.

Step 4

Once the chia-water mixture is done resting (it should look like a gel), then add the almond butter to it and whisk to combine. Make sure it is super smooth and creamy with no nut butter lumps anymore.

Step 5

Transfer the chia-nut butter mixture to the buckwheat flour bowl along with the extra 1 cup of water and stir using a spatula. Try not to overmix and scrape the sides and bottom of the bowl to make sure there are no dry areas anymore. The dough should be thick and sticky.

Step 6

Transfer to the prepared loaf pan and cook for 1 hour 20 minutes. Let the bread cool down for a few hours before slicing (it will keep setting as it cools down). Enjoy!