#Contains organic eggs, but is gluten, dairy, yeast and grain free.
As the days of autumn seem to be fading faster than I would like and the sun is setting quicker too, I turn to baking, baking feels comforting and makes the house feel warm and smell good too.
It feels innate to bake, maybe it’s one of those ingrained things that brings us joy somewhere deep in our bones, of days long gone, of simplicity, of knowing. As the seasons turn and change, the way we feed ourselves does too.
And as I continue to learn, baking doesn’t have to be filled with white flour and white sugar, you can in fact have amazing results with healthier ingredients, which feels exciting and sometimes like magic.
This loaf is filled with goodness, it’s a no-knead bread, a bit more of a cake-y texture than a bread-y texture. But it’s great served toasted and topped with your favourite things. It’s filled with protein too, to keep you going through the morning or afternoon.
Here’s to enjoying the last of these autumn days, where the light is still lingering and the trees still have leaves to admire, before it’s too cold to feel your face and the deep chilling down is upon us, when we will finally emerge sometime in early December (Southern state dwellers specifically)…May some baking keep you cozy and warm through the months ahead.
Try this loaf, you will be pleasantly surprised, like I am when my baking works out, even with an exceptionally dodgy oven.
Here’s the recipe
Enjoy!
Buckwheat and Almond Loaf
Ingredients
- 2 cups Almond meal
- 1 cup Buckwheat flour
- 2 tbsp Arrowroot powder
- 1 tbsp Chia seeds
- 1½ tsp Bi-carb soda (Baking soda)
- 2 medium Eggs, organic, free range if possible
- ¼ cup Mild olive oil or melted coconut oil
- ½ cup Plant milk of choice
- 1 tsp Apple cider vinegar
- ¼ cup +1 tbsp Water
- Sunflower seeds to sprinkle on top of loaf
Instructions
- Preheat the oven to 180C
- Line a loaf tin with parchment paper
- In a medium mixing bowl add together the dry ingredients, almond meal, buckwheat flour, arrowroot powder, chia seeds and Bi-carb soda, mix well to combine.
- In a small mixing bowl or measuring jug, whisk together the eggs, then add in the oil of choice, milk of choice, apple cider vinegar, and water. Whisk until well combined
- Pour the wet ingredients into the dry and stir well to combine.
- Pour the batter into the loaf tin and give it a little jiggle to flatten out in the tin.
- Sprinkle the top with sunflower seeds or other seed of choice
- Place in the preheated oven and bake for 30-35minutes or until a skewer comes out clean
- Remove from the oven and let cool in the tin for around 10minutes or so, continue to cool on a wire rack for another 10-15minutes before slicing.
- To slice use a sharp bread knife, and cut quite thick pieces as the texture can be quite crumbly. Enjoy with favourite toppings.
