Air Fryer Burrito

My coworker told me about making this gluten-free health bread that actually tasted good in the Thermomix, and — despite not having a Thermomix — I wanted to try it. I’ve tried to make a few similar breads, but they were pretty dry and flavorless, and ended up languishing at the bottom of my freezer, uneaten.

The recipe is called “Buckwheat, Almond and Seed bread” and involves processing ingredients together to make a dough, which is then baked in a loaf pan. I used my food processor, which is less powerful than a Thermomix. Here are the steps I followed:

1. I soaked the buckwheat groats, blanched almonds, and 120g pumpkin seeds overnight in filtered water. Then I drained them before starting (I’d also recommend rinsing off the goo).
2. I processed the groats, then added the almonds and 120g pumpkin seeds and processed again.
3. I added the sunflower seeds, whole flaxseeds, chia seeds, ground psyllium husks, dried thyme, salt, water, and remaining pumpkin seeds and processed it again.
4. I greased the loaf pan and put the dough in, pushing it down and smoothing the top.
5. I baked the bread at 350 F for 50 minutes.
6. I let the bread cool a bit before taking it out, then let it cool some more before slicing it.

I really liked the result. It’s not dry and it doesn’t fall apart. It has a nice nutty flavor and texture. I’ve mostly been eating it with Trader Joe’s pumpkin butter, but I’ve also broken it up in a salad and dipped it in stew.