Buckwheat & Hazelnut Bread (Gluten & Dairy Free)
I was really surprised at how amazing this bread turned out. Can gluten-free bread really taste this good?! It was an experiment, so luckily I took notes while baking.
I used buckwheat flour and hazelnut meal which I made myself in the food processor. I flavored it with grated apple and honey and added sunflower seeds and flax seeds.
It’s a very hearty and filling bread baked with eggs so it is both high in protein and nutritious. Perfect breakfast bread that keeps you full for a long time.
50 ml canola oil
150 ml water
2 tablespoons honey (or 1/2 tsp stevia)
1 apple – grated
150 g buckwheat flour
100 g hazelnuts
1 1/2 tsp of psyllium husk
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
25 g sunflower seeds
4 tablespoons of crushed flaxseed
Mix eggs, oil, water and honey. Grate the apple and add to the egg mixture.
Grind the nuts in a food processor until ground finely.
Mix all the dry ingredients and stir into the egg mixture. The consistency should be more like a batter than a dough.
Dress the inside of a small loaf tin with parchment paper. Pour in the batter and bake at 180 degrees for about 45 minutes.