Ingredients

• 1 Kg Zea or buckwheat flour
• 1 Kg of wholegrain flour
• 1 tablespoon of crushed Natural Life flaxseed
• 50 grams of  fresh yeast
• 1.5 cup extra virgin oil
• 1.5 cup of Natural Life coconut sugar
• 1 tablespoon honey
• 1 teaspoon mahalepi
• Zest of one orange
• ½ teaspoon Natural Life mastic
• 1 cup almond milk
• ½ cup of dried unsweetened cranberries
• 2 tablespoons of Natural Life chia seeds
• Pinch of salt

For the coating

1 tablespoon of Natural Life coconut sugar

1.5 tablespoon warm water

2 tablespoons almonds

2 tablespoons Natural Life chia seeds

Instructions

In a bowl, dissolve the yeast in 2 cups of warm water. Add half the flour and the olive oil.

Mix the mixture by hand until it absorbs its liquids and becomes a thin dough (in density it should be close to that of donuts).

Cover the bowl with a warm cotton towel and leave it for 1 hour at room temperature (in a warm room with a window to the sun)

When the dough has doubled in volume, stir it, adding the coconut sugar, the honey, the salt, the mastic, the rest of the olive oil, the mahalepi, the cranberries and the almond milk. Finally add the rest of the flour, kneading all the ingredients again together by hand (or the mixer) with strong movements for 10 minutes.

Transfer the dough to a floured bowl and cover again with a cotton towel and leave for about an hour in the sun until the mixture doubles again.

After the end of the hour, place the mixture on a floured surface (counter top) and divide it into 6 small pieces which we shape into strings and then into a braid.

Spread non-stick paper on 2 pans and place the buns which we cover for the last time with the towel for half an hour.

In a small bowl put the coconut sugar with warm water, mix them with a spoon and brush the entire surface of the buns and sprinkle with almonds and chia seeds.

Bake in a preheated oven at 180 degrees Celsius and always with resistance up and down and warm air. Place the pan low on the penultimate grill with resistance up and down and warm air for 45 – 50 minutes.

This recipe makes 3 Tsourekia