Food / Vegan

Rosemary & Walnut Buckwheat Loaf

FE46BBEB-3F96-4140-AB55-C23C5C02208AOh 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:

  1. Preheat the oven to 200C
  2. Chop 1 sprig of rosemary and leave the other whole
  3. Mix the dry ingredients including the chopped rosemary in a bowl, then mix in the almond milk until a dough forms.
  4. 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
  5. Line a baking tray with baking parchment and place the loaf on the tray
  6. 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

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