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Buckwheat Bread (vegan + gluten-free)
Elle

Buckwheat Bread (vegan + gluten-free)

4.29 from 7 votes
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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 20 slices
Course: Breakfast
Cuisine: Baking
Calories: 149

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

Instructions
 

  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!). :)

Nutrition

Calories: 149kcal

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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