Instructions

Mix the buckwheat flour, baking soda, salt and ground flax seeds. Heat a pan on low-medium heat and dry roast the walnuts until lightly browned. Place walnuts aside and repeat with pumpkin and sunflower seeds until lightly browned. In a small bowl, mix olive oil, maple syrup, apple cider vinegar and water. Once cooled, add the walnuts, seeds and dried cranberries to the flour mixture. Stir in the wet ingredients and let the batter rest for one hour. Pour the batter into a greased loaf pan and decorate with more seeds on top. Bake at 340°F for about an hour. Let cool before slicing.

Multi-Seed Buckwheat Loaf

Ingredients

• 1 cup Anthony’s Buckwheat Flour
• ¾ tsp baking soda
• 1 tsp salt
• 2 tbsp Anthony’s Organic Ground Flax Seeds
• ½ cup walnuts
• ¼ cup Anthony’s Brown Flax Seeds
• ½ cup Anthony’s Pumpkin Seeds
• ½ cup Anthony’s Sunflower Seeds
• ¼ cup dried cranberries
• 3 tbsp olive oil
• 1 tbsp maple syrup
• 1 ½ tsp apple cider vinegar
• 1 ½ cup water

Directions

1. Mix the buckwheat flour, baking soda, salt and ground flax seeds.
2. Heat a pan on low-medium heat and dry roast the walnuts until lightly browned.
3. Place walnuts aside and repeat with pumpkin and sunflower seeds until lightly browned.
4. In a small bowl, mix olive oil, maple syrup, apple cider vinegar and water.
5. Once cooled, add the walnuts, seeds and dried cranberries to the flour mixture.
6. Stir in the wet ingredients and let the batter rest for one hour.
7. Pour the batter into a greased loaf pan and decorate with more seeds on top.
8. Bake at 340°F for about an hour.
9. Let cool before slicing.

Yields: 1 loaf

Prep time: 15 mins

Total time: 2 hr 15 mins