The other present I brought home from IFBC was a nasty sickness. Great weekend, by Sunday might I wasn’t feeling hot. Needless to say, I have spent most of this week feeling really bad. Seems I am not the only one to be sick though, I have seen a few people there who are feeling pretty low. The irony is the week before I had 2 sick kids and a husband and I had missed getting it. Oh well, at least we were not sick all at the same time! I finally felt like baking something for Alistaire on Tuesday night. He had gone too long without a special treat from Mommy.
Gluten-free, vegan, allergy-friendly quick bread…that is well suited to breakfast time, rather than dessert. It can be made sweeter, just add in a bit more maple syrup. Buckwheat flour can take some getting used to. It is a rustic grain, which lends itself well to bread for breakfast.
Alistaire happily munched slices slathered with Earth Balance Buttery spread.
Buckwheat & Pumpkin Bread
- 1 cup Buckwheat Flour
- 1 Tbsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp fine sea salt
- 1 cup pumpkin puree (canned)
- ½ cup pure maple syrup
- ¼ cup coconut oil, melted
- ¼ cup unsweetened coconut milk
- 1 Tbsp apple cider vinegar
- 1 tsp pure vanilla extract
Preheat oven to 350°, liberally spray or oil a loaf pan.
Add buckwheat flour, cinnamon, baking soda, ginger, cloves, and salt to a large mixing bowl, whisk together.
In a bowl, whisk pumpkin, maple syrup, oil, coconut milk, vinegar and vanilla together, add to dry ingredients, stir until mixed.
Spread in prepared loaf pan smooth out. Bake for about 60 minutes, until a knife in center comes out clean.
Let cool fully before turning out and slicing.
If desired, slice and freeze for long-term storage.