Healthy and Gluten-Free Bread

Tuesday, October 9, 2018

I love fresh, delicious bread so much...! mainly because I love making toasts. Living in France, I also came across the yummiest sweet bread with dry apricots and figs. French often eat it with cheese and foie gras. And even though I almost never eat either of the two, this delicious bread has become one of my favorite delights. It is delicious with some peanut butter for breakfast or with some hummus as a snack. As you might also know, I do not eat gluten or lactose (you can read more about these here), so I came up with a few healthy modifications.

 

Let me introduce you to buckwheat - a fruit seed (not a grain, as often thought), which belongs to the rhubarb family and comes from Southern Asia. It has a mild taste and is considered one of the world's "super foods" thanks to its health benefits and strong cardiovascular properties. With a blend of small, but mighty seeds, this buckwheat bread is full of flavors and nutrients. I also substituted figs with dates, because they are more digestible, even though I love fresh figs from time to time. A pinch of ginger and turmeric are optional, but they are so fragrant - I can never resist. 

 

Here you go! This bread is very easy to make and cannot go wrong. It has no yeast or gluten, you do have to wait for the dough to rise. You can also eat it straight away or freeze for 2-3 weeks... and yes, it smells and tastes so good, that you might finish it before your actual meal begins.

 

Buckwheat Bread with Dates and Figs. Recipe

Cooking time: 50 minutes

Dry Ingredients:

140g (5oz) buckwheat flour

3/4 tsp baking soda

a pinch of salt

2tbsp chia seeds (or flax seeds)

40g (1.4oz) sesame seeds

70g (2.5oz) pre-cut pumpkin seeds

60g (2.1oz) sunflower seeds

1 tsp grounded ginger

1 tsp grounded turmeric - this is optional

30g (1oz) chopped dates (or cranberries, or dry apricots)

 

Liquid Ingredients:

45ml (1.35oz) / 3 tbsp olive oil

1 tsp lemon juice or apple cider vinegar

300ml (10oz) water

 

Making the bread:

1. Mix together all dry ingredients in any order you like.

 

2. In a separate bowl mix all the liquids.

 

3. Add the liquids to the dry ingredients and mix well with a spatula. 

 

4. Preheat the oven 160C/320F, fan. The best bread baking mould for this type of bread will be a medium size rectangular cake tin (you can use silicone as well). Grease it well with olive oil and pour the mixture into the mould. Sprinkle the top of the bread with a mix of your favorite seeds to make it look lovely and even more yummy. 

 

5. Bake for 40 minutes until ready. You will need to use toothpicks to try the bread. If the toothpick comes out of the cake clean, then your bread is ready. 

 

Let the bread rest in the mould for 10-15 minutes before taking it out. Also, you should not cover the bread for the next 24 hours. It is too fresh and moist, right from the oven. Some fresh air (room temperature) will do it only good. I also like to freeze my bread after the first 24 hours. This way it lasts two-three weeks and is always fresh and delicious. 

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