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
Instructions
- 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.
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, add the wet ingredients. Whisk together until everything is well combined.
- Add the wet to the dry ingredients and stir until combined.
- Pour the batter into the prepared loaf pan and smooth with a spatula.
- 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.
- 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.
- 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!