Buckwheat Flour Coffee Bread: gluten-free, oat milk
This gluten-free buckwheat flour coffee bread recipe is a delicious cake to have with your morning coffee or a mid-morning cuppa. What does a Buckwheat Flour Cake Recipe taste like? Buckwheat flour offers a slightly nutty, earthy flavour giving a more rich and more complex taste. When combined with coffee, chocolate or fruit it works well as a loaf cake or bread.
I challenged myself to bake two loaves, one with espresso coffee and one with a coffee bag. Once baked the difference was hardly detectable. As long as you make the coffee strong then the results will be the same. You could swap out the sugar for a sugar alternative, swap the eggs to make it vegan and add dairy-free butter. We love eating this with our morning espresso toasted with a little butter and chocolate spread for a touch of extra indulgence.
This Sue Maree P cake recipe would also work with other flours. You could bake this easy cake with regular plain flour, Spelt flour or your own favourite flour combination.
#glutenfreecoffeebread #buckwheatrecipe #buckwheatflourrecipes #buckwheatflourcake #coffeecakeglutenfree #coffeebread #buckwheatflour
????????????Chapters
0:00 Intro
0:08 How to make the buckwheat cake batter with espresso coffee
0:38 Sue Maree P How to line your cake tin tip
2:20 How to make the buckwheat cake with the coffee bag
2:56 Espresso coffee taste test vs coffee bag
3:34 The winner is ......
3:50 Outro
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The benefits of buckwheat:
Naturally gluten-free
Low FOD map
Low GI & carbs
Packed full of nutrients - copper, manganese, iron, phosphorus and magnesium
High in proteins
Although buckwheat is naturally free of gluten, always check the back of the product for the manufacturing ingredients list, as it could be manufactured and exposed to foods containing gluten. Foods made with buckwheat, like soba noodles, may contain other ingredients with gluten.
????????♀️ Find the recipe here
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????????????Ingredients
Strong Coffee - 50ml or 75ml
Oat Milk (or your preferred type) - 100ml
Buckwheat Flour - 200g
Eggs 2
Ground cinnamon - 1 tsp
Unsalted butter - 125g
Caster Sugar - 150g
Baking Powder - 1 tsp
Baking Soda - 1 tsp
Walnuts (roasted for 10 mins & chopped) – 50g
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???????????? Method
PREHEAT – oven 170˚C and line a loaf tin with baking paper.
ROAST – walnuts on a lined baking tray for 7-10mins.
WHIP – butter and sugar together for 10 minutes until fluffy.
ADD - eggs one at a time.
WHISK – flour, baking powder +soda and spices until combined.
ADD slowly to liquid and mix until combined. Don't over mix.
FOLD in chopped walnuts – save at least 6-8 for the top.
ADD the decorative walnuts to the batter (if you remembered to save some.
BAKE for 40 minutes in a fan-forced oven, check it's ready with a skewer to ensure the middle is cooked
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No-Knead Healthy Bread | no grains, no eggs, no dairy, no yeast
PRINT THE BREAD RECIPE:
GET A FREE RAW DESSERT E-COOKBOOK with video tutorials and taste tests:
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This buckwheat quinoa bread has a slightly tangy flavor and a hearty texture with a firm crust and a moist, soft interior. It’s essentially sourdough bread without a sourdough starter.
Making traditional sourdough bread isn’t hard, but the process requires some planning and practice. It usually takes 5-7 days to develop a healthy starter and then a few hours to make sourdough bread because it takes a while to capture enough wild yeast to leaven an entire loaf of bread.
The exceptions are pseudo-grains buckwheat and teff, which naturally contain wild yeast strains. This buckwheat quinoa bread, for instance, requires only a few hours to ferment and rise. The leavening relies purely on the initial burst of microbial activity. The wild yeast is not yet well-established at that point, but there is enough of it for the bread to rise and expand. This is quite different from true sourdough bread, which relies on mature, strong wild yeast.
Which one is better? It’s simply a matter of preference.
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USED TOOLS:
Blender:
Loaf pan:
Knives:
Cutting board:
Mixing bowls:
Liquid measuring cup:
Measuring cups:
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Buckwheat and Quinoa Bread - Fermented | Gluten-Free | Yeast-Free
The easiest and possibly the healthiest bread ???? in the world!
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LINK TO FULL RECIPE HERE:
** IF YOU LIKED THIS RECIPE - YOU SHOULD TRY OUR MILLET VERSION**
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BREAD: Is it good for you?
When you first embark on a whole food plant-based journey, it may seem like you have to give up a lot of the staple foods that you enjoy... like bread! Yes, indeed, most commercially made bread (even the whole-wheat kind) is far from healthy. In most cases, store-bought bread is nothing more than a chemical concoction of nutrient-depleted ingredients-starchy carbs mixed with quick rise yeast and preservatives. Luckily, you do not need to ban bread from your diet altogether. Especially if you are willing to make one at home from a recipe that focuses on clean, nutrient-dense ingredients.
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Keep it simple
If you’re not ready for fermented starters, cultures & complicated measurements you may be interested in this recipe!! It’s made from soaked buckwheat, quinoa and flax seeds - this gluten-free combination creates a tasty bread rich in minerals, proteins, dietary fiber, B vitamins, and antioxidants.
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Why should you try this recipe?
Baking (and really any creative time in the kitchen) can be GREAT therapy, plus this recipe requires no special skills and it tastes incredible. Watch the video or go over to our website (activevegetarian.com) and start creating your own gut healthy, no fuss fermented Buckwheat and Quinoa Bread.
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Easy Buckwheat bread
Making a homemade buckwheat bread can be SO easy and simple! This recipe calls for 6 simple ingredients and you won’t need any yeast, kneading the dough nor rising time to prepare it. It makes for a healthy, gluten-free and super filling bread that’s perfect for morning toasts or snacking.
Full recipe at:
Two Ingredient Flatbread! #glutenfree #vegan #easyrecipe (how-to in comments)!
✨SAVE THIS & Follow @EatMoveRest and @ErinStanczyk on IG for more!✨
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✨Two Ingredient (Gluten-Free!) Flatbread:
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???? 1 cup rolled oats
????1 cup water
???? salt and other seasonings to taste (optional)
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✨Blend in blender and pour onto a frying pan and flip halfway through like a pancake!
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✨Try dipped in hummus or guac, folded w/ veggies, as a mini pizza crust, w/ a spread of pb&j, the options are endless!
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✨How would you enjoy this?
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#oats #plantpowered #wrap
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Buckwheat Bread Recipe [GLUTEN FREE, VEGAN, EGG FREE, DAIRY FREE, YEAST FREE] Easy Buckwheat Bread!
This bread takes some time, but the hands on portion is maybe around 10-15 minutes. Everything else is just letting the fermentation process work it’s magic!
Step 1:
Add 500 grams of raw buckwheat groats to a glass or ceramic bowl. Cover with 600ml of filtered water. Stir and cover with a plate or tea towel and leave on the countertop for 12-24 hours.
I use this brand of organic buckwheat that comes in 500g packages:
Step 2:
After 12-24 hours, the groats will have absorbed all the water. They will be slimy (this is good! Do NOT rinse!) and may or may not have sprouted (don't worry if they have or haven't - the bread will turn out great either way). Into the same bowl, add 150ml filtered water, a teaspoon of salt and a teaspoon of honey. Use an immersion blender to blend everything together. You may also dump everything into a food processor, then return to the same bowl. Cover, and let sit for another 24 hours on the counter.
Step 3:
After 24 hours, the batter will be frothing, foaming and bubbling. Some spots more than others. It will smell a bit (or a lot) funky. This is good news! Now is the time to add in any flavourings you’d like. You can keep it plain (delicious), or you can try adding hemp seeds, sesame seeds, chia seeds or flax. I love making an everything bagel version (poppy seeds, sesame seeds, granulated onion and garlic). You could also try cinnamon raisin or herb and garlic (granulated garlic, dried dill, dried parsley, dried coriander). The possibilities are endless, and there's no need to measure your add ins - use as much or as little as you want!)
Gently mix in your add-ins, then transfer to a greased and lined loaf pan. Bake at 350F for 50-90 minutes, until a toothpick inserted into the middle comes out clean.
Let cool in the pan, then slice, TOAST, and enjoy!
0:00 intro
0:46 directions for making buckwheat bread
1:32 finished buckwheat bread
1:50 trying the buckwheat bread
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This recipe can also be found on my blog here: