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Walnut Date Loaf with Hokkaido (Vegan + GF)

Friends! Meet my new favorite bread. A walnut date loaf made with shredded hokkaido pumpkin. It’s a super bread of sorts. Super easy, super healthy and super delicious. Plus it’s gluten-free and vegan! Yep, this pumpkin bread has so many good things going on. It’s tender, moist, subtly spiced and something I think you are really going to love.

Flax is the miracle to keeping this vegan, with a little help from Medjool dates, which is a great binder for baked goods when they’re both vegan and gluten-free. And they add a subtle sweetness which is just the tiniest bit detectable in the overall flavor. It’s just enough to balance everything out. Ground up oats and almonds make the base, a little ceylon cinnamon and ginger add depth and finely chopped walnuts and unsweetened coconut chips add that extra oomph that makes it so special. Yep, I should have called it my morning glory bread. Every morning with it is simply glorious. That’s how good this bread is!

Walnut Date Loaf with Hokkaido (Vegan + GF) vegan, gluten-free

Walnuss-Dattel-Brot mit Hokkaido Kürbis Rezept, vegan, glutenfrei

A walnut date loaf (or rather Hokkaido pumpkin bread) that makes a delicious and healthy breakfast bread

Okay, I guess I could have described this an easy, healthy pumpkin bread recipe. But it’s so much more than that. In my world pumpkin bread sounds less than exciting. Unless it’s made with Hokkaido which is by far my favorite type of pumpkin. It has an amazing chestnut-like flavor and is so easy prepare for so many types of recipes. Simply because it doesn’t need to be peeled. Bonus points. And it doesn’t turn to mush. Which is also why I love roasting it. So grating it and adding it to bread, works like a dream. And the beauty is, that if you don’t like pumpkin, then you can substitute grated carrot in its place. Yep, a carrot walnut bread it pretty tasty too. And no one will ever guess that it’s vegan and gluten-free!
Zutaten Walnuss-Dattel-Brot mit Hokkaido Kürbis Rezept, vegan, glutenfrei

Grated pumpkin

Making your own oat flour is easy!

I remember my frustration of thinking, how can they not sell oat flour here in Germany. Then it dawned on me. Make my own. Really, it is possible to make your own oat flour. All you need is a high-powered blender and about 5 seconds of your time. It’s that quick. Just give it a couple whirls in your blender and voila, you have oat flour. Well, as good as oat flour needs to be for this recipe. And actually if you don’t have ground almonds on hand, you can do the same. Careful though, if you grind them too long, they’ll release their oils and you’ll be on your way to making your own almond butter.

Walnut Date Loaf with Hokkaido Pumpkin (Vegan + GF)
5 from 2 votes
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Walnut Date Loaf with Hokkaido (Vegan + Gluten-free)

Bursting with flavor, this walnut date loaf with Hokkaido pumpkin is made with simple, pure and wholesome ingredients and its naturally vegan and gluten-free. Transform this pumpkin bread into a carrot bread by simply subbing out the hokkaido for grated carrots. Recipe yields 1 loaf.
Course Snack
Category Baking, Gluten-free
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 1 loaf
Calories 180 kcal
Autor Elle

Ingredients

  • 1 cup unsweetened almond milk (250 ml)
  • 50 g coconut oil
  • 10 Medjool dates, pitted (200 g)
  • 1 1/2 cups fine cut oats, ground (150 g) (certified gluten-free if needed)
  • 1/2 cup almond meal (50 g)
  • 2 tablespoons ground flaxseeds
  • 1 teaspoon ceylon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon phosphate-free baking powder (phosphate-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 3/4 cups grated Hokkaido pumpkin (140 g grated weight), about 1/2 a 600 g pumpkin
  • 1/2 cup finely chopped walnuts (50 g)
  • 1/3 cup unsweetened coconut chips (20 g)

Method

  1. Preheat the oven to 325°F / 165°C and grease and line a loaf pan with parchment paper. (I use a 30,5 x 13,5 x 8,5 cm ceramic loaf pan)
  2. Using a small saucepan, warm the almond milk and coconut oil on low just until the coconut oil is melted. Turn off the heat and add the dates. Let stand for 15 minutes until the dates soften.
  3. Meanwhile, grind the oats into a flour using a high-speed blender (about 20 seconds). Transfer to a large bowl, add the almond meal, ground flax seeds, cinnamon, ginger, baking powder, baking soda and salt. Whisk together until well combined.
  4. Transfer the soaked dates/almond milk mixture to a blender and purée until smooth.
  5. Pour the puréed date mixture into the bowl with the dry ingredients. Using a spatula, be sure to scrape out as much of the mixture as possible.
  6. Now stir everything together until a thick dough forms.
  7. Fold in the grated pumpkin, walnuts and coconut.
  8. Transfer the mixture to the prepared loaf pan, using the spatula to smooth the top.
  9. Bake for 65-70 minutes, or until a toothpick comes out clean.
  10. Let stand 5 minutes, then remove and place on cooling rack to cool completely before slicing.
  11. Store in a bread box or wrapped tightly up to 4 days.

Notes

  • For this recipe I use an Emile Henry 30,5 x 13,5 x 8,5 cm ceramic loaf pan.
    On occasion I have added the oats to the other dry ingredients and completely forgotten to grind them into a flour. Not is all lost, just add all the dry ingredients to the blender to grind to a fine consistency.
  • This walnut date loaf can also be made with grated carrots instead of Hokkaido pumpkin.

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Double Chocolate Banana Bread (vegan)

Dark chocolate lovers this one’s for you. A healthy double chocolate banana bread. And it’s vegan too! Yep, this is what my ideal snack looks like. Okay, not that it happens every week or anything, but sometimes it’s nice to have something chocolatey to give you a boost when that afternoon slump hits.

I guess chocolate banana bread is a no brainer, right? Okay, mostly this means chocolate chips are added to your favorite banana bread recipe. Yes, a good idea. Bananas and chocolate. Dreamy. Chocolate covered bananas, banana splits bathed in melted chocolate OR… a merging of chocolate and bananas in a double chocolate banana bread. Lovely idea, right? And because this is a dark chocolate banana bread, the banana flavor is quite subtle.

Double dark chocolate banana bread

Chocolate is the star of the show here. But this chocolate banana dream is healthy! It’s full of fruit (yeah, banana bread!) and just enough whole grains to make you feel good about it. There’s also a little unrefined mascobado sugar for its caramel undertones and pure maple syrup which transforms raw cacao powder into something glorious.
Vegan double chocolate banana bread recipe with almonds, spelt flour and chia seeds. Refined sugar-free

A chocolate banana bread with three types of chocolaty flavors

Not only does this banana bread have raw cacao powder, but there is also little chocolaty bits scattered throughout — dark chocolate bits. Then there is a sprinkling of raw cacao nibs over. I love cacao nibs, but of course they are an acquired taste. I find they have a wonderful rich earthy roasted bittersweet chocolate character. What I particularity love is that they are crunchy (kind of like roasted coffee beans) and because they are made from dried and fermented cacao beans they don’t melt like processed chocolate so you still get the crunch after the bread has baked.
Vegan double chocolate banana bread recipe with almonds, spelt flour and chia seeds. Refined sugar-free

Using spelt flour in baking

White spelt is more water-soluble and more easily digested than white all-purpose wheat flour which is why it is my first choice in baking – that is if I am not going for gluten-free. Yes, spelt contains gluten! But it is worth noting that it can be tolerated by some people with gluten sensitivities. Of course, whole grain spelt flour is the healthier choice, since white spelt flour has the bran and germ removed, but I sometimes I like to use a mix since with some baking it seems to get better results than using 100% whole grain spelt.

Plus, the whole grain version is nutty, with a slightly sweet flavor which may or may not be what you’re going for. Apropos…it’s important to note, since spelt has a very fragile gluten structure, it is crucial not to overmix it. This will only breakdown the gluten, which may result in a bread that has a crumbly texture. All-purpose flour on the other hand has a gluten structure that strengthens when you continue to mix it. So be gentle with your spelt flour!

Vegan double chocolate banana bread recipe with almonds, spelt flour and chia seeds. Refined sugar-free

Double Chocolate Banana Bread (vegan)
5 from 1 vote
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Double Chocolate Banana Bread (vegan)

Organic raw cacao powder and bits of dark chocolate take this banana bread to the next level. Vegan and refined sugar-free this makes for a guilt-free snack.
Course Snack
Category Baking
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 1 loaf
Autor Elle

Ingredients

Wet Ingredients:

  • 2 tablespoons chia seeds
  • 6 tablespoons luke warm water
  • 3 very ripe brown-spotted bananas, mashed with a fork (up to 315 g peeled weight)
  • 1/2 cup pure maple syrup (125 ml)
  • 1/2 teaspoon pure vanilla powder
  • 1 cup unsweetened almond milk (250 ml)

Dry Ingredients:

  • 1 1/4 cup white spelt flour (Type 630) (150 g)
  • 3/4 cup whole grain spelt (100 g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado)
  • 4 tablespoons organic raw cacao powder (fat-reduced)
  • generous pinch of sea salt
  • 50 g dark chocolate, chopped (70% cacao) (*see notes)
  • 1/2 cup flaked almonds (50 g)
  • cocoa nibs to garnish (optional)

Method

  1. Preheat the oven to 350°F / 175°C and grease a ceramic loaf pan with coconut oil and dust with flour; tapping out any excess. Alternatively, line a loaf pan with parchment paper. Set aside.
  2. Place the chia seeds and water in a small bowl and let stand for about 5 minutes (or until it takes on a gel-like texture).
  3. Meanwhile, mash the bananas in a mixing bowl with a fork. Add the maple syrup, vanilla powder and almond milk. Whisk together until combined. Once the chia seeds have formed a gel, add them to the bowl, whisk to combine and set aside.
  4. In second mixing bowl, whisk together the flours, baking powder, baking soda, sugar, cacao powder, and salt.
  5. Add the wet mixture to flour mixture and mix/fold gently with a spatula just enough to combine. Be careful not to over mix! Add the chopped chocolate and almonds and gently fold in to combine.
  6. Pour the batter into prepared loaf pan and level gently with spatula. Sprinkle with cacao nibs (if using).
  7. Bake for about 1 hour and 25 minutes or until the toothpick inserted in the middle comes out clean. Check after 1 hour and 20 minutes for doneness.
  8. Remove from the oven and transfer to a cooling rack to cool for 10 minutes. After 10 minutes, remove the chocolate banana bread from a loaf pan and place on the cooling rack to completely cool before slicing.
  9. Store covered or wrapped in parchment paper (in a cool dry place) for up to 5 days. Enjoy!

Notes

  • For this recipe, I use a ceramic loaf pan (30.5 x 13.5 x 8.5 cm) – this one to be exact.
  • I use a vegan, organic pure dark chocolate bar with sea salt (70% Cacao) from GEPA cause it tastes awesome. Feel free to use your favorite brand of chocolate and an extra pinch of salt. I do however recommend choosing a high-quality brand that uses whole cane sugar rather than refined sugar. I you like things really chocolaty, go ahead and increase the dark chocolate to 100 g.
  • Cacao nibs can be found at your local organic food store. For the best value for money, I recommend buying them online.
  • I have also made this recipe with 2 large ripe bananas (235 g peeled weight) and it takes slightly less time to bake — 1 hour and 15 minutes. Chia seeds are great at absorbing moisture which gives you the flexibility to make the bread using more banana.
  • If you prefer a non-vegan version: bake the bread using 2 large ripe bananas and replace the chia seeds and water with 2 large eggs, lightly beaten. If preferred maple syrup can be replaced with honey.

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Apple Cardamom Bread (Gluten-Free)

This apple cardamom bread is more like a super light, moist and tender coffee or tea cake. And I sort of fell in love with it. Fell hard actually — the first time I made it, I devoured it in two days! Yeah, and this is me as someone who doesn’t do a lot of bread, and definitely not cake. But this is a healthy “cake” bread. And made with buckwheat flour, so it’s gluten-free. Yes, gluten-free friends, this one’s for you.

A super easy and quick recipe for apple cardamom bread

As a quick bread, this apple cardamom bread is super easy to make. Preparation takes, I’d say, all of 10 minutes, the oven takes care of the rest. What comes out in the end is a wonderfully fragrant, light and fluffy cake-like bread. Which means it’s perfect enjoyed on it’s own — whether for breakfast, an afternoon snack or as a guilt-free dessert in the evening. If you want to further sweeten things up, then top with a little jam. Though, I’m pretty you’ll love it just as it is.

Apple Cardamom Bread (Gluten-Free)

Cardamom adds exotic flavors to apples and buckwheat

Sweet, spicy, or savory, the flavor of cardamom has so many interesting pairing capabilities. Most often, cardamom is associated with Indian cooking — which is exactly why my favorite Schwabe said my bread tastes like he took a trip to Asia. At first bite, there is a distinctive aroma, but this mellows out rather quickly. Meaning, he too fell under the spell of this tasty bread. But it actually wasn’t Indian food that inspired me to add it to this bread. It was Scandinavian baking. It’s my colleagues in Sweden and all their talks about Fika (their afternoon coffee ritual) with cinnamon and cardamom rolls that inspired me to finally give it a try in baking. Edible magic. I might go as far to say that cardamom could become the new cinnamon.

Apple Cardamom Bread on a plate with jam

4.5 from 4 votes
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Apple Cardamom Bread (Gluten-Free)

If you want something to serve your next impromptu guest for tea or just serve a self-satisfying spontaneous craving, this is the recipe. An easy to make sweet, moist and flavorful gluten-free apple cardamom bread – a satisfying treat for breakfast or snack.
Course Breakfast, Snack
Category Baking
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf
Autor Elle

Ingredients

Dry ingredients:

  • 1 cup buckwheat flour (150 g)
  • 1/2 teaspoon pure vanilla powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt

Wet ingredients:

  • 2 large eggs, lightly beaten
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 cups unsweetened apple sauce (375 g) (see notes)
  • 2 tablespoons water
  • 2 tablespoons pure maple syrup

Method

  1. Preheat the oven to 350°F / 175°C and grease a loaf pan with butter or coconut oil and dust with flour; tapping out any excess. Alternatively, line a loaf pan with parchment paper.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl, add the wet ingredients. Whisk together until everything is well combined.
  4. Add the wet to the dry ingredients and stir until combined.
  5. Pour the batter into the prepared loaf pan and smooth with a spatula.
  6. Transfer to the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean and the top is browned.
  7. Transfer to a wire rack to cool slightly in the loaf pan. After standing for a few minutes, turn the bread out onto the wire rack to further cool. Allow to fully cool before slicing.
  8. Enjoy!

Notes

  • For this recipe, I use a ceramic laof pan (30.5 x 13.5 x 8.5 cm) – this one from Emile Henry to be exact.
  • For the unsweetened apple sauce, I use either Bauckhof (Apfelmus) or Alnatura (Apfelmark). Both work great, however I find best results are with Apfelmark which is made from 100% apples.
  • It is important to remove the bread from the loaf pan to fully cool, otherwise it will sweat from the moisture condensing in the loaf pan. Once fully cooled, I store the apple cardamom bread on the counter, wrapped in parchment paper. It’s never lasted longer than 3 days, so hard to say how long it keeps!

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Buckwheat Chickpea Bread (vegan + gluten-free)

There is something truly satisfying about making a tasty (and successful!) homemade gluten-free bread. Especially if it’s vegan too. Of course, I have my tried and true favorites, but I am always looking for new takes on gluten-free breads. This version is a buckwheat chickpea bread that is made with two parts whole, soaked buckwheat. Activated buckwheat. Then it’s mixed with chickpea flour, which I think tones down the earthiness of the buckwheat. The best thing about this bread is the texture — no crumbling! The bread stays moist for days making it perfect for toast or sandwiches.

Buckwheat Chickpea Bread (vegan + gluten-free)

Soaking buckwheat activates it

The buckwheat groats are soaked for at least 6 hours to soften them, which also has the dual benefit of activating them, meaning that the seeds of this pseudo grain can be more easily digested. Eating foods that are great for digestive health are key to optimal health! Soaking also increases the nutrients available and makes them easier to digest by helping to reduce, or even eliminate phytic acid — an “anti-nutrient” which can slow the absorption of iron, zinc and manganese.

aktivierter Buchweizen

A nutritious buckwheat chickpea bread recipe that’s vegan and gluten-free

Unlike starchy grains that spike blood sugar levels, buckwheat and chickpea flour are slower-burning carbohydrates that don’t impact glucose levels as substantially, which means they have a lower glycemic load. Both buckwheat and chickpea flour are high in plant protein and dietary fibre. Plus there are lots of added benefits in this bread from a mix of seeds which are packed with dietary fibre, protein, healthy fats and antioxidants.

Buckwheat Chickpea Bread (vegan + gluten-free)

4 from 2 votes
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Buckwheat Chickpea Bread (Vegan + GF)

A healthy activated buckwheat chickpea bread with mixed seeds. Perfect gluten-free bread for toast or sandwiches. Naturally vegan too. Takes 1 hour 15 min (plus soaking time - so plan ahead!).
Course Baking
Category Gluten-free
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 1 loaf
Autor Elle

Ingredients

  • 2 cups raw buckwheat, soaked in water for 6 hours (or up to 8 hours) (360 g)
  • 2 tablespoons chia seeds
  • 6 tablespoons luke warm water
  • 1 cup chickpea flour (120 g)
  • 1 package phosphate-free baking powder (17 g)
  • 1 tablespoon psyllium husk
  • 2 teaspoons sea salt
  • 1 tablespoons extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon unfiltered organic cider vinegar
  • 160 ml water
  • 2 tablespoon sunflower seeds
  • 2 tablespoon pumpkin seeds
  • 1 tablespoon flax seeds
  • 1 tablespoon sesame seeds

Method

  1. Preheat oven to 350°F / 180°C and grease a loaf pan with coconut oil and dust with flour; tapping out any excess. Alternatively, line a loaf pan with parchment paper.
  2. Place the chia seeds and water in a small bowl and let stand for about 5 minutes (or until it takes on a gel-like texture).
  3. Meanwhile, drain the soaked buckwheat and rinse thoroughly, until water runs clear. Drain excess water.
  4. Add the buckwheat, chia mixture, chickpea flour, baking powder, psyllium husk, salt, oil, maple syrup, vinegar and water (basically all the ingredients, except the seeds) to a food processor and blend until smooth.
  5. If you don’t have a food processor, you can also use an immersion blender, then stir well with a spatula once smooth.
  6. Stir in the seeds.
  7. Pour the batter into the prepared loaf pan. Smooth with a spatula and garnish with seeds (if desired).
  8. Bake on the middle rack for 1 hour and 15 minutes, until just brown on top. The bread is done when it is golden and sounds hollow when tapped.
  9. Set the bread on on a wire cooling rack a let rest in the loaf pan for 10 minutes, then turn the bread out onto the wire rack to further cool. Allow to fully cool before slicing.
  10. Store in a bread box or wrapped in parchment paper. Enjoy fresh or toasted for up to 5 days.

Notes

  • Some planned ahead is required for this recipe. I usually soak the buckwheat during the day, then make the bread in the evening which can be enjoyed for breakfast the next morning. Soak the buckwheat in enough water to cover until it is soft enough to crush when squeezed between your fingers. I usually soak for 5-6 hours, but not over 8 hours.
  • Want something a little more savory? Feel free to add a little oregano or rosemary to the batter.

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How did you like it?

Please let me know how this buckwheat chickpea bread recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

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Buckwheat Bread (vegan + gluten-free)

This buckwheat bread is magical. Not only does it please all my gluten-free friends but it is equally fantastic for anyone following a vegan diet. And best of all… it’s delicious. Yes, so here I am, someone who doesn’t eat a lot of bread, going on a craze of bread baking. It seems I too, am starting to believe that there nothing beats a warm slice of homemade bread. Especially one like this that is full of lots of tasty and good for you ingredients: oats, chia seeds, sunflower seeds, walnuts and fresh grated carrot. Full of flavor, this buckwheat bread is perfectly dense and moist so you can slice it just like any other type of bread, making it perfect for toast or to enjoy it as I do, just like it is!

Buckwheat Bread (vegan + gluten-free)

Sliced Buckwheat Bread (vegan + gluten-free)

Making a yeast-free, gluten-free buckwheat bread that’s also vegan

This buckwheat bread recipe uses chia seeds as an egg replacement. Mostly because I really like the texture, but secondly, because chia seeds are something I always have on hand. Ground flax seeds would be my second choice. But remarkably enough, there are a number of other ways to replace eggs in your baking recipes and is especially easy to do with muffins and cakes by adding mashed apple, banana or pumpkin. That’s right; you don’t need to rely on a multitude of ingredients to make a good vegan yeast-free gluten-free bread stick together.

What’s so great about buckwheat?

Not only does buckwheat’s wonderful nutty flavor make fantastic pancakes and crepes, but it’s also naturally gluten-free (since it’s a fruit seed). It’s a great source of soluble fibre, making it light and easy to digest, is low GI, and high in amino acids and essential minerals. I love pairing this buckwheat and chia loaf with a nourishing soup for lunch, or a main-meal salad for dinner. It works well for breakfast too, topped with fresh sliced avocado and feta, or for anyone with a sweet tooth, a little homemade nutella or honey.

Buckwheat Bread (vegan + gluten-free)

Looking for other gluten-free bread recipes?

How about trying my recipe for Simple Buckwheat Bread Recipe (gluten-free & vegan) or check out my archive for other gluten-free baking recipes.

Buckwheat Bread (vegan + gluten-free)
4.25 from 4 votes
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Buckwheat Bread (vegan + gluten-free)

This buckwheat bread is moist and delicious, stays fresh for days and is perfect for making in advance and storing in the freezer. A healthy recipe that is naturally gluten-free, yeast-free and vegan.
Course Breakfast
Category Baking
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 20 slices
Calories 149 kcal
Autor Elle

Ingredients

  • 2 tablespoons chia seeds
  • 6 tablespoons luke warm water
  • 500 g buckwheat flour
  • 50 g fine-cut oats (choose certified gluten-free if needed)
  • 1 package baking powder (17 g)
  • 2 teaspoons sea salt
  • 2 cups unsweetened soy milk (500 ml)
  • 3 tablespoons pure maple syrup
  • 1 large carrot, shredded (100 g)
  • 80 g sunflower seeds, plus more
  • 40 grams walnuts, coarsely chopped

Method

  1. Preheat the oven to 400°F / 200°C and grease a bread tin with coconut oil and dust with flour; tapping out any excess.
  2. In a small bowl, mix together the chia seeds with the water and let stand for 10-15 minutes to make a gel.
  3. In a large mixing bowl add the flour, oats, baking powder, and salt. Whisk together to combine. Add the soy milk, maple syrup, soaked chia seeds and carrot. Using a hand-held mixer with a dough hook, mix until well combined and becomes a thick sticky dough.
  4. Add the seeds and nuts and mix until combined.
  5. Transfer the dough into the prepared bread tin. Spread it out using the back of a spatula. Sprinkle with more sunflower seeds, if desired.
  6. Bake for about 50 minutes, until the crust is lightly golden and cracked. When pierced with a toothpick, it comes out clean.
  7. Transfer the tin to wire rack to cool slightly, about 10 to 15 minutes and then remove it from the pan to further cool.
  8. Before slicing it, allow it to come to the room temperature. Or do as we did and eat it while it’s still slightly warm (delicious!). 🙂

Notes

  • I meant to only use 3 teaspoons maple syrup but used the wrong measure and put 3 tablespoons in. Tasted fantastic so I left it as is. You could also reduce the amount to 2 tablespoons or replace with aztakien honey if not following a vegan diet.
  • I used unsweetened soy milk, but I expect unsweetened almond milk would also work well since almonds and buckwheat pair well. Or there is always water!
  • I choose chia seeds to replace the egg, but 6 tablespoons of almond butter could also be used, as could ground flax seeds (or whole flaxseed ground in coffee mill), however I would let them sit for about 30 minutes to soak, rather than 15 minutes as I do with chia seeds.
  • The ratio walnuts to sunflower seeds can also be played with. I used 40/80 walnuts to sunflower seeds, but 50/70 or 60/60 world well. Or use only walnuts as they are terrific with buckwheat. As you will!

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How did you like it?

Please let me know how this Buckwheat Bread (vegan + gluten-free) recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

Easy Gluten-Free Seed Bread

This may be the only gluten-free seed bread recipe you’ll ever need. Bold statement, I know. But really, this probably the easiest bread recipe I’ve ever made. It has a beautiful nutty flavor with aromatic undertones of caraway, anise, fennel and coriander — thanks to a “Brotgewürz” spice mix that’s used for making an authentic-tasting German bread. Plus it’s loaded with chia seeds, pumpkin seeds (pepita), sunflower seeds, sesame seeds, and the only “flour” you’ll find in this bread is actually high-protein finely ground almonds.

What’s most amazing is that this gluten-free seed bread has a wonderfully soft texture; so perfect, no-one would even know it is gluten free! It’s even perfect for sandwiches or toast!

So feeling like a domestic goddess, I made this bread twice in ONE week — because it’s that easy. There’s no yeast, no kneading, no chilling, no rolling — none of that nonsense work. This gluten-free seed bread takes about 10 minutes prep time (if that!) and another hour to bake.
Easy Gluten-Free Seed Bread

Brotgewürz great for the taste and good for your digestive system

I can’t say I have ever had a gluten-free seed bread with “Brotgewürz” but since one of the things I love about German bread, when I do actually eat it is, the hearty taste of darker breads and the aroma from Brotgewürz that simply make it taste wonderful. And since this special spice mix is made from carminative herbs (aromatic digestive herbs) it also aids in digestion, is used as an antiflatulence remedy, increase the nutrient absorption rate of your food, which also helps strengthen your immune system. Good reasons to also start drinking herbal teas that contain one or more of these powerful herbs.

Easy Gluten-Free Seed Bread
Easy Gluten-Free Bread sliced

Gluten-free seed bread with homemade Brotgewürz (German bread spice)

You can make your own bread spice for this recipe by grinding the following using a pestle and mortar:

  • 1/2 tablespoon fennel seed
  • 1/2 tablespoon caraway seed
  • 1/2 tablespoon aniseed
  • 1/2 tablespoon coriander seed

I used 1/2 teaspoon bread spice in this gluten-free seed bread recipe, but if you prefer a much subtler aroma then reduce the amount to 1/4 teaspoon.

Easy Gluten-Free Seed Bread
5 from 1 vote
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Easy Gluten-Free Seed Bread

A simple and easy gluten-free seed bread recipe. It's hearty, crunchy, chewy, high-protein and most important, delicious! Great on it's own or as the perfect gluten-free option for making toast or sandwiches.
Course Breakfast
Category Baking
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 loaf
Autor Elle

Ingredients

  • 1 cup almond meal (finely ground almonds) (100 g)
  • 1 tablespoon psyllium seed husks
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon German bread spice (Alnatura or see above for homemade)
  • 3 tablespoons chia seeds or ground flaxseeds
  • 1/2 cup pumpkin seeds (65 g)
  • 1/2 cup sunflower seeds (70 g)
  • 3 tablespoons sesame seeds
  • 4 large eggs
  • 250 g quark

Method

  1. Preheat oven to 350°F / 175°C and line a loaf pan with parchment paper.
  2. In a large mixing bowl, add the almond meal, psyllium seed husk, baking powder, salt, bread spice and chia seeds. Mix well to combine. Add the pumpkin seeds, sunflower seeds and sesame seeds; mix to combine.
  3. In a second bowl, whisk together the eggs and quark until smooth.
  4. Add the egg-quark mixture to the dry ingredients and mix until combined. Pour the batter into the prepared loaf pan. Garnish with seeds of choice and bake in the oven for 55-60 minutes.
  5. Set the bread on on a wire cooling rack a let rest in the loaf pan for 10 minutes, then turn the bread out onto the wire rack to further cool. Allow to fully cool before slicing.

Notes

  • It is important to remove the bread from the loaf pan to fully cool otherwise it will sweat from the moisture condensing in the pan (we don’t want moist and spongey bread!)
  • If you don’t have almond meal on hand, you can grind your own. Just add almonds to a high-powered blender or coffee grinder and use the pulse button until they turn into a fine, grainy consistency. This only takes 20 to 30 seconds!
  • Not everyone is a fan of caraway, anise, fennel or coriander so if you prefer a much subtler aroma then reduce the amount of bread spice to 1/4 teaspoon.

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Did you make any changes to this recipe?

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Coconut Cacao Nib Banana Bread

This coconut cacao nib banana bread recipe was inspired by Nigella Lawson’s banana bread with cardamom and cocoa nibs. Which sounded VERY inspiring, but in the end I made a totally different banana bread altogether. The only thing that remained the same was the bananas, the eggs and the cacao nibs. I changed pretty much everything. So much for good inspired intentions. What sparked this major stray was the lack of cardamom in my spice collection. Bummer. What to do? An even mix of ground nutmeg and cinnamon was the best possible substitute, plus they lend a nice depth of flavor. White flour I almost always substitute, and in this case, for the greater part, whole grain spelt flour. And thanks to muscovado sugar, there are some gorgeous caramel undertones in this bread. L O V E.

Coconut Cacao Nib Banana Bread
With only 100 g sugar, I find this coconut cacao nib banana bread plenty sweet, and that is with only using half the recommended amount. Nigella’s version is described as being a breakfast bread that “isn’t terribly sweet” but perhaps that was her sweet tooth talking. My favorite Schwabe thinks this version is perfect as it is. Actually it is. But you could get away with reducing the sugar just a tad more since ripe bananas are already plenty rich in natural sweetness. But here I am talking as a green banana lover and someone who hates to feel the slightest hint of sugary film on my teeth. Even if I can’t taste the sugar (thinking Thai food here) that feeling on my teeth is a dead giveaway. Ever notice that?

So here it is, a super tasty banana bread, that’s moist and oh-so VERY flavorful! It’s perfect for breakfast or a snack and is practically guilt-free. It’s banana bread, so it’s basically fruit…right? 😉

5 from 1 vote
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Coconut Cacao Nib Banana Bread

A simple, healthy recipe for coconut cacao nib banana bread make with whole grain spelt flour, pepped up with nutmeg & cinnamon.

Course Snack
Category Baking
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 loaf
Autor Elle

Ingredients

  • 225 g whole grain spelt flour
  • 100 g white spelt flour (Type 630)
  • 100 g soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado)
  • pinch of sea salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 2 large very ripe or overripe bananas
  • 2 large eggs, room temperature
  • 200 ml unsweetened coconut-rice milk, or similar plant-based alternative
  • 125 ml coconut oil, melted
  • 25 g unsweetened coconut flakes (1/3 cup)
  • 50 g cocao nibs

Method

  1. Preheat the oven to 340°F / 170°C, and line a loaf pan with parchment paper (or line the bottom with parchment paper and grease the sides with coconut oil).
  2. In a medium mixing bowl, combine the flours, sugar, salt, baking powder, baking soda, nutmeg, and cinnamon together with a whisk.
  3. In a large mixing bowl, mash the bananas to a puree using a fork and then beat in one egg at a time (until a bit foamy), followed by the coconut-rice milk and then the oil. Continue to beat until well combined (I do this by hand using a whisk, but an electric mixer can also be used).
  4. Slowly mix in the dry ingredients into the wet ingredients (if using an electric mixer, then on low). Mix until fully combined.
  5. Finally, using a spatula, fold in the coconut flakes and cocoa nibs and transfer the mixture to the prepared loaf pan. Garnish with more cacao nibs, if desired. Transfer to the oven and bake for 50-60 minutes or until a toothpick when inserted in the middle comes out clean.
  6. Remove from the oven, set is on a wire rack; leaving it in the loaf pan until fully cooled. Once cool, remove from the pan and enjoy!
  7. You can eat it as is, or go ahead and give it a try toasted then slather it with some good unsalted butter. Enjoy!

Notes

Store in an airtight container in a cool place for up to 1 week. Wrapping the coconut cacao nib banana bread in parchment paper is also fine (since it only lasts a total of 3 days in our house!).

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Chocolate Zucchini Bread (Gluten-free)

Zucchini bread is one of those things I’ve never understood. Carrot cake on the other hand, I can wrap my head around. Mind you, I have some very overly sweet childhood memories of carrot cake slathered in a very thick layer of icing. In contrast, zucchini bread sounds “healthy”. And yes, it is. But I’m telling you, even though I am using the word “zucchini” here, this chocolate zucchini bread is delicious.

I know that not everyone is a fan of zucchini. And maybe that’s why somebody started putting it in bread. To disguise it. If I didn’t tell you that there is zucchini in it, I swear you would never know. Especially, if I put a slice of it in front of you right now.

You will L O V E it! And best yet, your kids will too! Moist and chocolaty with just the right amount of honey sweetness.

Schoko-Zucchinibrot glutenfrei mit Leinsamen, Vollkornmehl, Kakao Nibs
I decided to create a gluten-free chocolate zucchini bread recipe since I seem to have more and more requests from friends that are gluten-intolerant. I also get a lot of requests for vegan baking recipes as well, and I have in fact made a vegan version of this bread by using maple syrup instead of honey and chia seeds instead of eggs. Okay, I haven’t mastered the art of making gluten-free + vegan bread increase in volume, so it was dense, but still as moist and delicious.

There are a number of ways to substitute eggs in vegan baking. I usually use either chia seeds or ground flax seeds. 1 tablespoon chia/flax + 3 tablespoons water = 1 egg. Just let it sit for 5 minutes before adding to wet ingredients. Voila!

A note about this recipe: I bought fresh from market zucchini which when grated is quite moist, which also results in wonderfully moist bread. I recommend using grown in season zucchini for the best results. If you do use a zucchini that seems a little dried out, then just sprinkle a little water over the grated zucchini until it feels moist.

PS) I also use a mild, sweet and floral honey (acacia being my favorite) for all my baking recipes.

5 from 1 vote
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Gluten-Free Chocolate Zucchini Bread

Healthy gluten-free chocolate zucchini bread recipe made with rice flour and coconut flour.

Course Breakfast, Snack
Category Baking
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf
Autor Elle

Ingredients

  • 1 large zucchini, grated (about 2 cups)
  • 150 g whole grain brown rice flour
  • 65 g tablespoons coconut flour
  • 2 tablespoons ground flaxseed
  • 2 tablespoons raw cacao powder
  • 2 tablespoons arrowroot powder (or other starch)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla powder
  • 1/3 cup coconut oil, melted (80 ml)
  • 1/2 cup honey (125 ml)
  • 2 large eggs, lightly beaten
  • raw cacao nibs, to garnish (optional)

Method

  1. Preheat oven to 350°C / 180°F. Grease a loaf pan well with coconut oil (or line with parchment paper).
  2. Place the freshly grated zucchini in a sieve over a bowl to drain any excess moisture (the fresher it is the more moisture there will be – but do not squeeze out the moisture – if there is excess it will drain out). Let sit while you prepare the other ingredients.
  3. In a large bowl, add all the dry ingredients and whisk together to combine.
  4. In a second mixing bowl, whisk together the coconut oil and honey until smooth and well combined. Beat in the egg until well combined. Add the zucchini and mix together.
  5. Add the dry ingredients to the wet ingredients and stir until just combined.
  6. Transfer the dough to the prepared loaf pan. Use a spatula to spread out evenly. Garnish with cacao nibs, if using. Bake in the oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  7. Cool for a few minutes before removing from the loaf pan. Let the chocolate zucchini bread cool completely on a wire rack before slicing. Enjoy!

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Nut Seed Loaf (Gluten-free + Vegan)

This gluten-free, vegan nut seed loaf recipe is high in protein and fiber, it uses no leavening, and it bakes up into a dense and bold statement of a bread. It’s simple to make and is chocked full of good-for-you whole grains, nuts and seeds. That’s right, this bread isn’t a traditional light and fluffy bread — it doesn’t even have flour in it — I guess you could say, it’s a muesli bread of sorts. And an absolutely delicious one at that!

A simple gluten-free nut see loaf

It doesn’t need to rise and it takes some patience to allow it to sit and rest… all the while preparing itself to be baked into it’s glorious nutty, dense and satisfying self. Does that mean it’s a lot of work to prepare? No. Most definitely not. When I say rest, I just mean that it needs to sit out at room temperature for a couple of hours, and if that sounds to complicated, then guess what?… the dough for this nut and seed loaf is flexible enough to wait even longer so you get some rest yourself and bake it in the morning. Let’s face it, sometimes the best things are worth the wait.

Zutaten für Nussbrot glutenfrei und vegan mit Leinsamen, Aprikosenkerne, Sonnenblumenkerne, Flohsamenschalen
Zutaten für Nussbrot
Zutaten für Nussbrot vegan und glutenfrei Mandeln (links) und Aprikosenkerne (rechts)
Mandeln (links) und Aprikosenkerne (rechts)

I have to admit, this nut seed loaf bread recipe uses something that was completely new to me — sweet apricot kernels. So, because I had to, first of all look around for apricot kernels and second, figure out why I needed them, I thought I’d share a little about what I learned. 🙂

What are sweet apricot kernels?

Apricot kernels are (obviously) the seeds found inside the stone of every apricot – what’s not so obvious though, is that they are actually the inner seed of the apricot pit. When fresh they are white in color and once dried have a light brown skin around the outside. As you can see in the picture above, they can easily be confused with an almond, as they look VERY similar. They are however, minimally smaller than the common almond and a little flatter in appearance.

As with almonds, there are sweet and bitter apricot kernels. The bitter ones are harvested from small, wild sour apricots and claim to be effective as an alternative cancer treatment, but there is some controversy around this since they contain up to 8% amygdalin, a plant compound that produces cyanide. So consumed in high doses, they could be toxic. Sweet apricot kernels on the other hand tend to come from a larger, paler fruit and are perfectly healthy to consume. Apparently, they can contain amygdalin as well, but in such trace amounts, it is hardly worth measuring or mentioning.

Apricot kernels have a nutty, fruity flavor and are sometimes used as a substitute for almonds. They are often used in the manufacturing of confectionaries, mainly for “persipan” which is used to give sweets a marzipan-like flavor, without the expensive of using almonds, hence you may hear them being called “poor man’s almonds”. Interesting enough, the Italian liqueur amaretto and the amaretti biscuit are also made from a base of apricot kernels or almonds or sometimes both.

Apricot kernels can be found sold in health food stores in their original form (or as supplements). They are packed with B-vitamins, protein and fiber and are great plant source for essential omega-3 fats.

Nussbrot glutenfrei und vegan vor dem Backen in Backform

Nussbrot glutenfrei und vegan

Nussbrot glutenfrei und vegan mit Leinsamen, Aprikosenkerne, Sonnenblumenkerne, Flohsamenschalen

Since this tasty nut and seed loaf is so filling, it’s fantastic as it is. Or try it for toast or as an open-faced sandwich topped with my favorite… mashed avocado with freshly squeezed lime and coarse sea salt or as in my favorite Schwabe’s case, a drizzle of honey, or little chocolate spread (a.k.a. Nutella — thank goodness for healthy bread!).

Ps) You can also freeze this loaf in individually wrapped slices for easy snacking later. Enjoy!

Nut Seed Loaf (Gluten-free + Vegan)
5 from 1 vote
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Nut Seed Loaf (Gluten-free + Vegan)

A gluten-free, vegan nut seed loaf recipe made with oats, seeds (chia, sunflower, flax) psyllium seed husks, cashew, walnuts, almonds, sweet apricot kernels
Course Breakfast
Category Gluten-free
Prep Time 2 hours 5 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours 20 minutes
Servings 1 loaf
Autor Elle

Ingredients

  • 3 cups fine cut oats (gluten-free) (300 g)
  • 2 cups sunflower seeds (300 g)
  • 3/4 cup flax seeds (120 g)
  • 1/2 cup ground flax seeds (I used golden) (60 g)
  • 1/2 cup almonds (50 g)
  • 1/2 cup walnuts (50 g)
  • 1/2 cup cashews (50 g)
  • 1/3 cup apricot kernel found in health food stores (50 g)
  • 1/2 cup psyllium seed husks (40 g)
  • 2 tablespoons chia seeds (20 g)
  • 1 teaspoon sea salt (5 g)
  • 8 tablespoons organic virgin coconut oil, melted
  • 3 tablespoons pure maple syrup
  • 700 ml water

Method

  1. Finely chop half of the almonds, walnuts, cashews and the apricot kernels.
  2. In a large mixing bowl, combine the nuts and seeds with all other dry ingredients.
  3. In a separate bowl, mix together the coconut oil, maple syrup and water. Pour the “wet” mixture into the large mixing bowl with the dry ingredients. Stir until very well combined — the psyllium husk, chia, and flax seeds will rapidly absorb the water and create a dough texture (for less elbow power and quicker results a mixer can also be used to thoroughly mix the dough).
  4. Grease a loaf pan with coconut oil. Alternatively, line the loaf pan with parchment paper, leaving extra around the edges to help lift the seed loaf out of the pan later on.
  5. Transfer the mixture to the prepared loaf pan and smooth it out with a spatula. Let the dough stand for a minimum of 2 hours (Tip: the bread dough can also stand all day or overnight, prior to baking).
  6. Preheat the oven to 350°F / 180°C.
  7. Place the loaf pan in the preheated oven (on the middle rack), bake for 20-25 minutes. Remove the bread loaf pan and either lift the parchment paper from the sides to easily lift the loaf out of the bread pan or you can flip upside down taking the bread loaf out of the pan. Be gentle, this bread is still fragile and hot.
  8. Place the bread loaf (without the loaf pan) directly onto the baking rack in the center of the oven, and bake for an additional 40-50 minutes, until golden brown and firm.
  9. Let cool completely (at room temperature) before slicing. Enjoy!

Notes

If you aren’t able to find apricot kernels then they can either be left out or you can increase the amount of almonds used.

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If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

Roasted Almond Butter Bread (Gluten-Free)

My new favorite bread. A grain-free gluten-free roasted almond butter bread with banana, cacao nibs and unsweetened flaked coconut. First of all, what I think makes it so special is the homemade roasted almond butter. Which by the way, is super easy to make yourself.

Not only is homemade almond butter cheaper than the store-bought stuff, it also gives you greater control over the quality of almonds you’re eating. Almonds don’t need to be raw for making almond butter, but I do think it’s important that they’re organic. Plus Roasting adds amazing flavor AND it helps them release their oils faster when blended. Raw almonds can also be used, however you can expect the process to take a few minutes longer.

Since the ingredients are fairly straightforward—roasted almonds and coarse sea salt—let’s focus on the process. To start, you’ll need a high-speed blender with really sharp blades, then it only takes mere minutes to transform whole nuts into smooth and creamy nut butter.

 selbstgemachte Mandelbutter mit gerösteten Mandeln für Glutenfreies Brot mit Mandelbutter

5 from 1 vote
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Roasted Almond Butter Bread (Gluten-Free)

A recipe for grain-free, gluten-free, homemade roasted almond butter bread with cacao nibs, unsweetened coconut flakes, flaxseed, banana, maple syrup, eggs.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 loaf
Autor Elle

Ingredients

  • coconut oil for greasing the pan
  • 1 cup homemade roasted almond butter, alternatively use store bought (250 ml)
  • 1 tablespoon pure maple syrup
  • 1 large ripe banana, mashed
  • 4 large eggs, beaten
  • 1/3 cup almond meal/flour (35 g)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons whole flaxseed
  • 2 tablespoons raw cacao nibs
  • 2 tablespoons unsweetened coconut flakes

Method

  1. Preheat oven for 350°F / 175°C. Grease a 9 x 5" loaf pan (23 x 13 cm) well with coconut oil.
  2. Using a wooden spoon, mix together the almond butter, maple syrup, eggs and banana in a large bowl until smooth. Next add almond flour, salt, baking soda, flaxseeds, cacao nibs, and coconut; mix together until combined.
  3. Spread the mixture evenly into the prepare loaf pan (garnish with more cacao nibs, if desired) and bake for 45 minutes, or until golden brown on the edges and a toothpick inserted into the centers comes out clean.
  4. Take out of the oven once cooked and let cool on a wire rack for at least 45 minutes before removing from the pan. Let cool completely before slicing.
  5. Enjoy!

Notes

  • If you choose to make the bread without banana, I recommend increasing the maple syrup to 2 tablespoons for a little extra moisture and sweetness. Both versions are super tasty! Almond meal can also be replaced with polenta (cornmeal) at the exact same ratio, if needed.
  • For storing, I suggest using a bread box or plastic bread container. Any longer than 3-4 days, then it's probably best to freeze it. Just slice the rest of the loaf and wrap each slice well, then place in the freezer. This way you can use one slice at a time!

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Braided Chocolate Spelt Bread

Easter is coming and I was asked to make a Züpfe (Swiss braided bread) or Dreikönigskuchen (Secret Surprise Bread, as I like to call it). Yes, it is full of surprises. The “three kings cake” is a traditional sweet bread roll that has a special hidden treat (heatproof of course) baked inside one of the outer pieces of the bread. Whoever gets that piece gets the glory of being king or queen for the day!

Braided Chocolate Spelt Bread

So what did I do? I made a surprise bread. A braided chocolate spelt bread. Yes, surprise it is made with white and whole spelt flour and yes, it’s braided. Braided with a delicious layer of dark chocolate spread. Of course, you could just make this with good old white flour and the remnants (if there are any) from a jar of Nutella. I opted for a slightly healthier variation. One my favorite Schwabe can enjoy as breakfast in bed, just as he does with his Nutella on toast!

Osterzopf Teig mit schokolade bestreichen

Osterzopf Teig mit schokolade bestreichen, glatt streichen und zusammenrollen.

Osterzopf Schneiden

Osterzopf Schneiden

Nun die zwei losen Enden in die Hände nehmen und übereinander mehrfach übereinanderlegen, so dass der Zopf entsteht

Nun die zwei losen Enden in die Hände nehmen und übereinander mehrfach übereinanderlegen, so dass der Zopf entsteht

Nun die zwei losen Enden in die Hände nehmen und übereinander mehrfach übereinanderlegen, so dass der Zopf entsteht

Braided Chocolate Spelt Bread

Braided Chocolate Spelt Bread
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Braided Chocolate Spelt Bread

A super simple Easter recipe for braided chocolate spelt bread. Made with a 70% dark chocolate spread and whole and white spelt flour a healthy treat.
Course Dessert
Category Baking
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 1
Autor Elle

Ingredients

  • 7 g packet active dry yeast
  • 1 cup warm water (250 ml)
  • 1 1/2 cups white spelt flour (Type 630) (200 g)
  • 1 cup whole spelt flour (130 g)
  • 1 teaspoon sea salt
  • 1 tablespoon raw cane sugar
  • 1/2 cup chocolate spread (I used a dark chocolate olive oil spread)(125 ml)
  • cornmeal for dusting
  • 1 egg, beaten with a tablespoon of water to use as an egg wash

Method

  1. In a small bowl, dissolve yeast in 1/4 cup (60 ml) of the water. Let sit for 10 minutes to activate.
  2. Meanwhile, combine the flours, sea salt, and raw cane sugar in a large mixing bowl (or the bowl of a stand mixer). Add the yeast and the remaining water, mix on low using the dough hook attachment. Turn speed up to medium, and knead for 7 minutes until the dough is very elastic.
  3. Transfer the dough to a lightly oiled bowl. Cover the bowl loosely with plastic wrap, Let the dough rise in a warm, draft-free place until it has doubled in size, about 1 hour to 1 1/2 hours.
  4. On a well-floured surface, roll out the dough to form a rectangle, similar in size to a 30 x 38 cm baking sheet. Slather the chocolate spread in an even layer on the surface, leaving a 1.5 cm border of dough.

    TIP: I find it helpful place the jar in a hot water bath just long enough to give it enough heat to cause it to melt a little. This makes spreading it much easier.

  5. Roll the dough tightly and place on a baking sheet lined with parchment paper and sprinkled with cornmeal. Use a sharp knife to cut the dough down the middle, being sure to keep one end intact. Twist ends overtop each other, making sure to turn the cut side toward the top. Cover the dough loosely with plastic wrap and let rest for 20 minutes.
  6. Meanwhile, preheat the oven to 350°F / 180°C.
  7. Brush the surface of the bread with the egg wash. Bake bread for 20 minutes, then increase the temperature to 425°F/200°C and bake until lightly browned, about 5-6 minutes more. Remove from oven and let cool before serving.

    NOTE: Be sure to keep a close eye on your bread when you increase the temperature!

  8. Enjoy!

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How did you like it?

Please let me know how this Braided Chocolate Spelt Bread recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

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Protein Powered Seed Bread

This is exactly the kind of bread I love. Bird seed bread. Yes, here’s a bread that’s loaded with sunflower seeds, flax seeds, pumpkin seeds, sesame seeds, and chia seeds. A substantial bread, with a fabulous nutty flavor, one that’s great on it’s own. My favorite bread. One that also makes a great piece of toast. This very well be the only bread recipe you’ll ever need.

As a protein powered seed loaf, it could even be supped up even more by using high-protein chickpea, millet or quinoa flour. I choose to use a mix of whole grain and white spelt flour, which can easily be traded out for whole wheat flour.

Believe it or not, although I absolutely love this bread recipe (I mean… REALLY love it!), I’m actually not a bread person. To me bread should serve more of a purpose than just being filler (I’m thinking white toast bread at this moment). Bread has to be yummy, just like my favorite banana bread. This seed loaf is exactly the kind of bread I can get into. It’s fabulous just as it is. And truth be told, I couldn’t way until it cooled before cutting into it. Of course, it crumbles some, but damn it is tasty. I even caught my favorite Schwabe red-handed, even though I said it has to cool first…bread knife, Nutella jar…so guilty. And 3 slices missing! So here it is, round two. The second loaf.

Ingredients for seed loaf

Bread before baking

Protein Powered Seed Bread
Protein Power Brot voller Körner nach dem Backen

Protein Powered Seed Bread

 Protein Powered Seed Bread

As for other those non-seeds breads, from time to time they are good too. I can enjoy them toasted or as a guilty pleasure… a simple grilled cheese sandwich made with Comté or Old Amsterdam cheese. Add some caramelized onions or fresh slices of fig and you have a gourmet masterpiece (just don’t count the calories!).

Speaking of fig, how about trying a slice of this bread for breakfast with fresh goat’s cheese (chèvre) and fig mustard? So good.

4 from 4 votes
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Protein Powered Seed Bread

Healthy, easy to make seed loaf made with spelt flour, sunflower seeds, flax seeds, pumpkin seeds, sesame seeds, chia seeds, Greek yogurt and apple sauce. 

Course Breakfast
Category Baking
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 20 slices
Calories 188 kcal
Autor Elle

Ingredients

  • 1 cup whole grain spelt flour (130 g)
  • 1/2 cup white spelt flour Type 630 (65 g)
  • 1 cup fine-cut rolled oats (100 g)
  • 1/2 cup sunflower seeds (65 g)
  • 1/2 cup ground flax seeds (65 g)
  • 1/2 cup pumpkin seeds (65 g)
  • 1/3 cup chia seeds (60 g)
  • 1 1/2 tablespoons sesame seeds
  • 1/4 teaspoon dried tarragon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 x 170 g container Greek yoghurt
  • 6 tablespoons apple sauce
  • 1/4 cup water (60 ml)
  • 1/2 cup extra-virgin olive oil (125 ml)
  • 3 tablespoons honey
  • 1 teaspoon sea salt

Method

  1. Grease a loaf pan with butter or oil and sprinkle flour lightly over the base and sides. Alternatively, line the loaf pan with parchment paper, leaving extra around the edges to help lift the seed loaf out of the pan later on. (This is my preferred method since it makes it a super easy to remove the bread from the loaf pan).
  2. In a large bowl, combine the flour, oats, seeds, dried tarragon, baking powder and baking soda and mix well.
  3. In a second bowl, mix together the yoghurt, apple sauce, water, olive oil, honey and salt until completely combined.
  4. Pour the wet ingredients into the dry and mix well to combine.
  5. Transfer the mixture to the prepared loaf pan and smooth it out with a spatula. Let the dough stand for 15 minutes.
  6. Meanwhile, preheat the oven to 350°F / 180°C.

    TIP: If you like, you can sprinkle some more seeds on top of the loaf before transferring it to the oven.

  7. Place the loaf pan in the preheated oven (on the middle rack), bake for 20 minutes, then reduce the oven heat to 300°F / 150°C and continue baking for 1 hour, or until the loaf is golden brown and a toothpick inserted into the middle comes out clean.

    TIP: You can also do the tapping test. The loaf is done when it sounds hollow when tapped.

  8. Let cool completely before slicing. Hard to do, but essential, otherwise the loaf will be crumbly when sliced into.

Notes

You can freeze bread too -- just slice before freezing for quick and easy toast! Enjoy!

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Fruit Nut Loaf

This is a naturally sweet fruit and nut spelt loaf that is crusty on the outside, moist and flavorful on the inside. Studded with dried figs, apricots, dates and walnuts, it makes for the perfect energy boosting snack or accompaniment to your next cheese platter — or better yet, go ahead and sprinkle it with icing sugar for a healthy, but sweet and tasty dessert.

Fruit Nut Loaf is a great alternative to Christmas cake

I have to say, I have always had an aversion to fruit cake. Somewhat of a Canadian tradition, it’s something we had on the Christmas table every year. Even if only one person actually enjoyed it. There are two definite camps on this one: Camp Revere and Camp Loathe. I am convinced Camp Loathe is actually a city. This fruit and nut spelt loaf‏ doesn’t even begin to compare with that booze laden cake. Christmas cake, as we call it back in Canada (yes, cake, even though it’s presented as a loaf), was the kind of thing that had to be made two or three months in advance. Bathed in brandy or cognac, it had the pleasure of being lathered with even more booze on a weekly basis to help with the maturing process. Yes, putting hair on your chest sort of stuff. It was a small, dangerous and dark loaf of fruit bread (aka Bourbon Fruit Cake). I can think of another “d” word there. This time with “y” for Y.U.C.K. The only thing worse was Christmas pudding, but at least watching it getting torched and set into flames before it was served made for jolly good fun. Go on, bring us some figgy pudding.

Fruit Nut Loaf

Unlike things like ballet, anchovies, olives and rutabaga, I never did develop an appreciation or even liking to it. Well, guess what? Nor did I with ballet. I keep waiting for them to break out into song. Ain’t going to happen.

So even with my bias towards fruitcake, I made a fruit loaf. And it’s terrific. A no-knead, no-rise loaf, fruit and nut spelt loaf that was super easy to make. Enjoy!

Fruit Nut Loaf
5 from 1 vote
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Fruit Nut Loaf‏

A naturally sweet fruit and nut spelt loaf made with spelt flour that is studded with dried figs, apricots, dates and walnuts, it makes for the perfect energy boosting snack or healthy dessert.
Course Breakfast, Snack
Category Baking
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 loaf
Autor Elle

Ingredients

  • 150 g whole grain spelt flour
  • 250 g white spelt flour
  • 2 teaspoons sea salt
  • 2 teaspoons baking soda
  • 2/3 cup dried cranberries (80 g)
  • 8 dried apricots, roughly chopped
  • 6 dried figs, roughly chopped
  • 1 1/2 cups walnuts or pecans (150 g)
  • 500 g Greek yogurt (full-fat)
  • 1/3 cup honey (80 ml)
  • icing sugar, optional, to serve

Method

  1. Preheat the oven to 320°F / 160°C.
  2. Grease a bread tin (30.5 x 13.5 cm, 1.6 liter capacity) and dust with a little flour. Line the bottom with parchment paper.
  3. In a large bowl, mix together the flours, salt and baking soda. Add the rest of the ingredients and mix together until dough is formed. Go ahead and use your hands to fold, push and turn dough until it can be formed into a ball. Transfer the dough into the prepared bread tin.
  4. 4.Bake the loaf in the oven for 45 minutes until the crust is rich, golden brown.
  5. Gently remove the bread from the tin, wrap in clean kitchen towel and transfer to a wire rack to completely cool.
  6. For Serving: as a sweet and tasty Christmas bread, dust with powdered sugar once completely cooled. Otherwise, it’s fantastic served thinly sliced with your favorite cheese. Enjoy!

Notes

For Storing: keep wrapped in the kitchen towel, then wrap with a plastic bag.
IMPORTANT! Make sure the bread is fully cooled prior to storing in plastic. We don’t want it sweating!

Adapted from Under the Walnut Tree.

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Best-Loved Banana Bread

Apple sauce and yogurt, instead of fat, provide the moisture in this delicious banana bread recipe. Banana bread is easy to make, fast and solves the problem of what to do with bananas when they turn brown and mushy – and sweeter!

There are many variations to this classic American sweet bread. If you are craving something a little more sumptuous, just add your favorite dark chocolate; coarsely chop it up and simply add it to the mixture.

This recipe is courtesy of my very dearest best friend Leah. It’s not too sweet, but enticing enough for kids to love. I make this sometimes with a little crumbled dark chocolate (75%) chunks mixed in. The other thing I sometimes do is sprinkle sesame seeds along the sides and the bottom of the prepared loaf pan so that the banana bread bakes with a coating of them. Love it and make it time and time again!

Best-Loved Banana Bread
5 from 1 vote
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Best-Loved Banana Bread

Apple sauce, unrefined raw cane sugar and yogurt, instead of fat, provide the moisture in this delicious banana bread recipe. Banana bread is easy to make, fast and solves the problem of what to do with bananas when they turn brown and mushy – and sweeter!
Course Snack
Category Baking
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 Loaf
Autor Elle

Ingredients

  • 2 1/4 cups all-purpose flour, alternatively, a mix of spelt and whole wheat (300 g)
  • 2 tablespoons soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup oats (100 g)
  • 2 eggs
  • 1/2 cup plain yogurt (full-fat) (100 g)
  • 1 tablespoon honey
  • 1/2 cup homemade apple sauce (100 g) (peel, core, slice and cook your favorite apples in an adequate amount of water. As they begin to soften, throw in a dash of cinnamon and mash)
  • 4 ripe bananas, mashed
  • 1/2 cup coarsely chopped walnuts or pecans (100 g) (alternatively add pine nuts)

Method

  1. Preheat oven to 350°F / 180°C
  2. Lightly grease an 20 x 10 cm loaf pan. In a large bowl, stir together flour, brown sugar, baking powder, baking soda and oats. Add egg, yogurt, honey, bananas and applesauce; stir until just combined.
  3. Lightly stir in nuts of your choice and pour batter into prepared pan. (Optional: sprinkle prepared pan with sesame seeds before adding batter.)
  4. Bake in preheated oven for 40-50 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

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How did you like it?

Please let me know how this Best-Loved Banana Bread recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).