Step 1

Soak the buckwheat groats and quinoa for at least 6 hours. Drain and rinse.

Step 2

Preheat oven to 350°F.

Step 3

Add all ingredients to a food processor and blend until uniform but not so long that it turns to paste.

Step 4

Line a baking tray with parchment paper.

Step 5

Form the mixture into a long tube shape with your hands using the parchment to roll it gently so that it looks nice and smooth.

Step 6

Bake for 45 minutes.

Step 7

Cook completely and store it in the fridge. It sets up more firm once it is refrigerated.

Step 8

Will keep in an airtight container in the fridge for up to 2 weeks or in the freezer for 2-3 months.