Oh hi gluten free buckwheat loaf that takes just 45 mins in the oven. How are you, you gorgeous indulgent bread friend with benefits? Your herby lusciousness lures me to you… I drizzle you with olive oil and sink my teeth, sumptuously in to your soft nutty loafiness… Can you tell I haven’t had bread in a while? I’m a conservative grain consumer, saving myself for only the whole and gluten free goodies among the grain family… My gut says thank you – now I’m free of stodge and bloating and my taste buds say thank you – you meet my sweet nutty desires… So for the gluten free among you, or those looking for a quick bread fix, full of nutty buckwheat goodness this is for you… Let me know how you get on…
Ingredients:
450g buckwheat flour
50g buckwheat oats
1 tsp sea salt
1 1/2 tsp bicarbonate of soda (gluten free)
450mls Almond Milk
2 sprigs fresh rosemary
large handful of chopped walnuts
Method:
- Preheat the oven to 200C
- Chop 1 sprig of rosemary and leave the other whole
- Mix the dry ingredients including the chopped rosemary in a bowl, then mix in the almond milk until a dough forms.
- Roll the dough into a loaf shape on a floured (with buckwheat flour and / or oats) surface. Place the whole sprig of rosemary on top of the loaf and score along the long side of the dough with a sharp knife
- Line a baking tray with baking parchment and place the loaf on the tray
- Bake for 45 minutes
I love this toasted with mushrooms and asparagus… or scrambled egg… or anything else your sweet tastebuds so desire… Enjoy! x
