Let's face it, sometimes you just want some bread. When you're gluten free and don't eat soy or dairy, it can be neigh on impossible to find one that a) tastes decent and b) holds up to a buttery spread or jam. Enter in this supremely easily and customizable buckwheat bread loaf. Want a more savory loaf, done. Want a sweeter loaf, done. The loaf itself is a bit dense (but not like a gross brick!), so a little fruit in there brings a nice sweetness. We used freshly picked strawberries in our latest loaf (pictured below). For a more savory option, leave it as is or try adding a bit of zucchini, some rosemary, thyme, olives, garlic cloves, walnuts...
-1 cup buckwheat flour
-1/2 cup almond meal
-1 cup unsweetened plant-based milk (I used coconut)
-1/2 cup coconut sugar
-2 tsp baking powder
-1/4 cup melted coconut oil
-1/2 tsp almond extract
-1/2 tsp vanilla extract
-optional: 1 cup additions (fruit, nuts, chocolate chips, olives, zucchini chunks...etc)
1) Preheat oven to 350F
2) Grease a loaf pan with coconut oil/avocado oil/butter or line a loaf pan with parchment paper
3) Mix buckwheat flour, almond flour, almond extract, vanilla extract, coconut sugar, and baking powder together in a mixing bowl
4) Add melted coconut oil to mixture and throughly combine
5) Pour mixture into loaf pan. Press any additions into the loaf as well sprinkle some on top.