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Sugar-Free Buckwheat Quick Bread
Make this fresh loaf of bread to enjoy with soup, salad, or by itself! Gluten-free, vegan, and easy to make!
Course
Bread
Cuisine
American
Keyword
Gluten-Free, oil-free, Sugar-free, Vegan
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
0
minutes
minutes
Total Time
50
minutes
minutes
Servings
14
slices
Calories
94
kcal
Author
Lauren Goslin
Ingredients
2
cups
buckwheat flour
ground from raw groats (see Notes)
1 ½
tsp
baking soda
½
tsp
baking powder
½
tsp
sea salt
½
cup
cooked quinoa
1 ½
cups
buttermilk
(see Notes)
½
cup
applesauce
Instructions
Preheat oven to 350 degrees.
To make your 'buttermilk', add 1 1/2 tablespoons of apple cider vinegar to a measuring cup; then, add in enough milk to total 1 1/2 cups.
Stir and let sit for 2-3 minutes.
Mix dry ingredients in a large bowl (flour, baking soda, baking powder, salt).
Mix wet ingredients in a medium bowl ('buttermilk' and applesauce).
Mix everything together, including the quinoa, until well combined.
Pour the batter (it will be wet) into a well-oiled loaf pan.
Bake 30-40 minutes until golden and springy to the touch.
Remove from the oven and cover the pan with a tea towel for 10 minutes while the loaf cools.
Remove from pan, slice, and enjoy!
Notes
Nutrition facts based on using pre-made buttermilk. WW Points: 3
Nutrition
Calories:
94
kcal
|
Carbohydrates:
18.3
g
|
Protein:
3.9
g
|
Fat:
1.1
g
|
Fiber:
2.2
g
|
Sugar:
2.6
g