I am going to give you two options in the below method. One where you can take a short cut and make the Christmas Gut Friendly Wreath as mini loaves (or even one loaf if you like), and another option where you can go to town and do the wreath version. You choose!
Preheat your oven to 180c, fan forced.
In a large mixing bowl combine the buckwheat flour, white rice flour, almond meal, flaxseed meal, psyllium husk, baking powder, cream of tartar, ground cinnamon, ground cloves, all spice and salt. Toss everything really well ensuring the dry ingredients are evenly dispersed.
Add to the dry ingredients the chopped pistachios, goji berries, 1 cup (90g) of the chopped dark chocolate and sunflower seeds and mix through thoroughly.
Make a well in the centre of the dry mixture and add in the water, cold pressed macadamia nut oil and apple cider vinegar. Mix wet ingredients into the dry ingredients with a large wooden spoon bringing to a batter. Allow the batter to sit for 5 minutes before moving to the next step.
Lay a large piece of baking paper out on the bench and lightly flour the top of the baking paper. Spoon the batter out on top of the paper. Use your hands first to bring the dough roughly together and then start to use the palms of your hands to push the dough out into a large rectangular shape. Now use a rolling pin to finish off aiming for approximately 1 cm thickness. The final shape should be the width of the baking paper and about 40cms in length.
Now scatter the top of the rolled out dough with the chopped cherries, raspberries, apple and 1/2 cup of chopped dark chocolate.
Take a deep breath because things are about to get interesting.
Take one length side of the dough and use both hands placed under the baking paper to carefully roll the dough over to reach the centre (as pictured above), encasing half of the filling inside the roll. Use your hands to push the dough and mould it through the baking paper to ensure it stays.
Now take the remaining side and roll this over on top of previously rolled side to create a large fully encased loaf. You will need to move the baking paper out of the way where the two sides join so it does not get caught in the middle. Use your hands to mould and press the loaf at the join and at both ends.
Carefully peel back the baking paper from the sides allowing it to lay flat on the bench again exposing the loaf. Again, use your hands as needed to mould the loaf, especially pushing in the ends so that everything holds in nicely (see picture above).
At this point you need to make a decision as to whether you want to get your wreath action on or just bake the loaf as is or divide into mini- loaves. If cooking as is simply slide the loaf onto a baking tray and bake for 70 - 80 minutes.
If making mini loaves use a sharp knife to slice the loaf width ways into 8 pieces then use your hands to reshape the cut sides to ensure the filling is encased (see picture above of mini-loaf). Place mini-loaves onto a baking tray and bake for 30 - 40 minutes.
Doing the wreath? Read on!
Line a baking tray with baking paper and place a small bowl (about 4cm wide) diameter upside down in the middle of the tray.
Use a very sharp knife to cut the loaf width ways about 1.5cm thick creating slices. As you cut a slice carefully transfer it to the tray laying it's side with a edge against the upside bowl. Continue to cut slices and lay them in a circular fan direction as seen in the images above until you finish back at the starting piece.
Place the tray in the oven for 50 - 60 minutes, or until the bread is golden brown. Remove from the oven and set aside.
Melt the remaining 1/2 cup of chocolate and then drizzle liberally over the bread. Serve the bread either warm or cool, in the middle of the table with spreads of choice. Lovely with Avocado Chocolate Mousse.