Ingredients:
- 1 1/2 cups buckwheat flour
- 1/2 cup almond flour (or another gluten-free flour of your choice)
- 2 tsp baking powder (make sure it’s gluten-free)
- 1/2 tsp salt
- 1/4 cup honey or maple syrup
- 3 large eggs
- 1 cup unsweetened almond milk (or any other plant-based milk)
- 1/4 cup melted coconut oil
- Optional: 1/2 cup mix-ins such as nuts, seeds, or dried fruits
Instructions:
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mix together the buckwheat flour, almond flour, baking powder, and salt.
- In a separate bowl, whisk the eggs, and then add the honey or maple syrup, almond milk, and melted coconut oil. Whisk to combine thoroughly.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- If using, fold in your choice of nuts, seeds, or dried fruits.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy your gluten-free buckwheat bread with your favorite spreads!
