Ingredients
2 cups buckwheat flour
1 tsp baking soda
1 tbsp apple cider vinegar
2 tbsp ground flaxseed (or chia seeds)
1 ½ cups warm water
2 tbsp olive oil (or coconut oil)
½ tsp sea salt
Optional: ¼ cup seeds, herbs, raisins, or dried fruit
Instructions
Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a small bowl, mix flaxseed and 6 tbsp warm water. Let sit 5 mins to form a gel.
In a large bowl, combine buckwheat flour, baking soda, and sea salt.
Add flax gel, vinegar, oil, and remaining water to dry mix. Stir until well blended.
Fold in optional add-ins like sunflower seeds, chopped nuts, or dried fruit.
Pour batter into the loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick comes out clean.
Cool 10 minutes in pan, then remove and let cool fully on a wire rack.
Notes
Storage
Room Temp: 2–3 days (wrapped or in a bread box)
Refrigerator: Up to 7 days (sealed container)
Freezer: Up to 2 months (slice before freezing)
- Prep Time: 10 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 130 kcal
- Sugar: 1g
- Fat: 5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g