Multi-Seed Buckwheat Loaf

1 loaf

YIELD

15 mins

PREP TIME

BAKE TIME

2 hr 15 mins

TOTAL TIME

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

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.

LEARN TO MAKE IT

LATEST RECIPES

Chocolate Dipped Candied Orange Peel

Gluten Free Sesame Cookies

If you like sesame seeds, these cookies are for you. Toasted black sesame seeds give these soft cookies a nutty flavor that pairs perfectly with a touch of dark chocolate.

Orange Walnut Loaf

Banana bread is great but have you tried orange bread? This orange loaf is flavored with freshly squeezed orange juice and orange zest, and studded with crunchy walnuts.

Vegan Sahlab

This vegan sahlab tastes close to the original custardy drink that’s popular in the Middle East. Scented with rose water and flavored with mastic, it’s the perfect warm drink for...

View All