Soak the quinoa and buckwheat in water overnight in the fridge.
Soak the chia seeds for half an hour in ½ cup of cold water until gel-like.
Preheat the oven to 160°C fan forced, and line a loaf tin with baking paper on the base and all the sides.
Drain the quinoa and buckwheat, then rinse really well through a sieve and place in a food processor/blender/thermomix.
Add the chia gel, kefir, avocado oil, dates, baking powder, baking soda and sea salt to the food processor and mix for 3 minutes, until it resembles a batter consistency.
Spoon into the pre-prepared loaf tin and bake for 1 hour and 15 minutes, until firm to touch.
Remove the tin from the oven and let it cool for half an hour, before removing the bread from the tin. 8. After half an hour, remove the bread from the tin and allow it to cool completely on a rack or board.
Once completely cooled, slice and serve with any of our delicious toppings found in Milk to Meals.