4 INGREDIENTS Buckwheat Bread | Gluten-Free, Vegan, No-Knead, Egg-Free, Dairy-Free, Yeast-Free!

For All Gluten Free Vegan Dessert/Bread Lovers!
This buckwheat bread requires only 4 INGREDIENTS: raw buckwheat groats, water, salt, and maple syrup!
It takes some time (appx. 32 hours), but the only things you need to do is soak and drain the buckwheat groats, blend them, and add salt, maple syrup, and seeds – about 10 mins. Everything else is just letting the buckwheat groats ferment :)
This buckwheat bread is FREE FROM GLUTEN, EGG, DAIRY, and YEAST! And NO-KNEAD too. It is super easy to make, and insanely delicious.
Toast it and enjoy with vegan cream cheese!

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INGREDIENTS
(15cm x 9cm x 7cm loaf)

*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.

• 1 cup raw buckwheat groats (no buckwheat flour)
• ½ cup (120ml) water
• 1 tsp sea salt
• 1 tsp maple syrup (sub honey if not vegan)

Add-ins (optional)
• Pepitas
• Sunflower seeds
• Sesame seeds

(Standard loaf pan: 21cm x 11cm x 7cm)
• 2 cups raw buckwheat groats
• 1 cup (240ml) water
• 2 tsp sea salt
• 2 tsp maple syrup


1: Add raw buckwheat groats to a bowl and cover with water. Stir and (cover) then leave on the countertop for 6-8 hours.

2: Drain the buckwheat groats (no rinse). Add them with ½ cup water into a food processor, and blend well. Transfer the mixture into a bowl and cover with a tea towel. Let sit for 24 hours at room temperature.

3: Add salt, maple syrup, and desirable add-ins (such as pepitas, sunflower seeds, sesame seeds, etc). You can keep it plain, or add anything you like. Gently mix in add-ins, then transfer to a loaf pan. Bake at 175˚C/350˚F for 30-40 mins (for standard loaf pan 60-70 mins), until a toothpick comes out clean.

4: Let cool in the pan.

Slice, TOAST (golden crunchy edge), and enjoy with vegan (or not) cream cheese!


#vegan #plantbased #glutenfree