I’ve been experimenting with different flours. Last night’s was buckwheat. This bread was dense, not crumbly, and had a very rich flavor due to both the molasses and the buckwheat. Raisins added additional sweetness, and could easily have been swapped for dates if you prefer. This bread is high in fiber, protein, calcium, and potassium. Making it a great bread for healing and building strength in bones and teeth. Not bad for a quick bread! Serve it alongside dinner or as a morning bread with your coffee.
Buckwheat info: Buckwheat isn’t a wheat at all. It’s not even from a grass. It’s actually a fruit seed closely related to rhubarb and is indigenous to central Asia where it grows wild. The “groat”, or seed, is ground into a flour that’s typically used for crepes, pancakes, and soba noodles (be careful if you avoid gluten, soba noodles are often mixed with traditional flour and aren’t gluten free). If you’ve ever had kasha from your grandma, you’ve eaten buckwheat groats. Buckwheat has been found to lower cholesterol & blood pressure, improve heart health, decrease inflammation, lowers blood sugar levels & breast cancer risks due to high fiber levels. If you’d like to learn more: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11
Ingredients:
- 2 1/3 cups of buckwheat flour
- 1 tsp baking powder
- 1 tsp salt
- 1 1/4 cups of plain or vanilla plant-based yogurt (we unsweetened vanilla coconut yogurt, but you could use whatever you prefer)
- 2/3 cup of almond milk (again, could use what you prefer)
- 1/2 cup raisins
- 1/2 cup molasses
Instructions:
- Preheat oven to 350
- Place raisins in bowl and cover with hot water. Let sit 10 minutes and drain.
- Add flour, salt, baking powder
- Add in wet ingredients, adding in raisins last
- Bake for 30-40 minutes, until tester comes out clean
- Let cool on rack and remove from pan
Nutritional Benefits:
- No refined sugar, low in sugar-better alternative for diabetics
- Gluten Free
- High in Fiber; great for regulating blood sugars, digestive function and health
- Good source of Protein; great for healing and repairing tissues
- Good source of Calcium: not just from the yogurt and milk, but 1/2 cup of molasses provided 80% of daily needs of calcium; needed for strong teeth and bones; entire bread has 149% of daily calcium needs
- High in Potassium: in 1/2 cup of molasses there’s 5840 mg; great for kidney & nervous function; entire bread has 8911 mg of potassium
- Good source of Iron: 1/2 cup of molasses provides 120% of daily needs; needed for oxygenation and circulatory health, entire bread has 183% of daily needs
- Buckwheat has been found to lower cholesterol & blood pressure, improve heart health, decrease inflammation, lowers blood sugar levels & breast cancer risks due to high fiber levels
- 2⅓ cups of buckwheat flour
- 1 tsp baking powder
- 1 tsp salt
- 1¼ cups of plainor vanilla plant-based yogurt (we unsweetened vanilla coconut yogurt, but you could use whatever you prefer)
- ⅔ cup of almond milk (again, could use what you prefer)
- ½ cup raisins
- ½ cup molasses
- Preheat oven to 350
- Place raisins in bowl and cover with hot water. Let sit 10 minutes and drain.
- Add flour, salt, baking powder
- Add in wet ingredients, adding in raisins last
- Bake for 45-60 minutes, until tester comes out clean
- Let cool on rack and remove from pan
Why is the temperature for oven and time different from top to bottom?
Good catch Angie! Haven’t looked at this one in a while, and I just updated it to change it to a plant-based recipe as well 🙂 Thanks!
would greek yogurt work for this? 🙂
sure
I have just made this as if bought some molasses and had some buckwheat flour. Definitely dense but I do really like it. I had a raisin and cranberry mix so used that and it worked well. It makes me think about malt loaf (which I love) rather than a cake etc. May even have a bit of butter on it like a malt loaf. I would definitely make this again. Thank you.