This recipes comes from the Chequamegon Co-op Cookbook, but I’ve modified it to be a bread recipe (as opposed to a muffin recipe), gluten-free, and dairy-free. It’s a hearty, delicious bread that will give you a dose of complete protein (thanks buckwheat!) and sweetness.
1 2/3 cup buckwheat flour
1/2 tsp xanthan gum
1 1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
3/4 tsp salt
heaping 1/2 cup chocolate chips (or more)
heaping 1/4 cup toffee bits (optional–I don’t use)
1/2 c chopped walnuts or pecans (optional–I don’t use)
1 tsp vanilla
1/3 c melted non-dairy butter
1 cup (half a 15 oz can) of solid pack pumpkin
1/3 cup water
1 1/2 cup powdered sugar
2 tbsp rice milk
Preheat oven to 350 degrees. Whisk together dry ingredients, stir in chocolate chips, toffee bits, and nuts (if using). In a separate bowl, mix together vanilla, melted butter, eggs, pumpkin, and water. Make a well in dry ingredients and fill it with liquid ingredients and mix. Pour into a greased bread pan and bake 40-50 minutes. Start checking the doneness around 40 minutes by sticking a knife in the middle of the loaf to see if it comes out clean. If not, keep baking until it does. If the top of the loaf starts to brown, cover with tinfoil and keep baking. Once done, let cool in bread pan about 10 minutes, then turn out onto a cooling rack. Whisk together powdered sugar and milk. Once cool, you may add the glaze (although it’s great without the glaze too!).
These pancakes require very few ingredients and have superb results!
- 1 c. buckwheat flour
- 1 tsp baking powder
- 2 T sugar
- 1/2 tsp salt
- 1 egg, beaten
- 1 cup milk/H2O
- 2 T melted butter or canola oil
- Optional: chocolate chips
Mix dry ingredients together, add egg, milk and butter. Pour 1/4 cup batter at a time (or more, I try to push the boundary of up to 3/4 cup). If using a cast iron pan, cooking spray works well for not getting too much oil on the pan, but keeping it non sticky.
Sarah whipped up this bread using buckwheat flour. Whoowee, it tastes great! The recipe is from Chequamegon Food Cooperative Cookbook, 2006. It has been altered to be gluten free. It makes 2 loaves.
1 cup oil
2 cups shredded zucchini
3 eggs, beaten
2 teaspoons vanilla extract
2 1/2 cups buckwheat (or all purpose mix)
2 cups sugar (or 1 1/2)
1 t xanthan gum
1 t baking soda
1 t salt
1 t baking powder
1 t cinnamon or 1/2 teaspoon cinnamon mixed with 1/2 t nutmeg
1 cup chopped nuts (optional)
1 cup raisins (optional, but highly recommended)
1. Preheat oven to 325 degrees. Grease two loaf pans.
2. Blend the oil, zucchini, eggs, and vanilla in a mixing bowl.
3. Mix together the dry ingredients in another mixing bowl, then add to the zucchini mixture (add nuts and/or raisins if desired).
4. Pour into loaf pans. Bake for one hour or until a knife or toothpick inserted in center of loaf comes out clean.
5. Let cool for 10 minutes and remove from pan.
Recipe was submitted to the cookbook by Christel Sketch.