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Multi-Seed Buckwheat Loaf

This hearty gluten-free bread is a dense, crunchy European style loaf bursting with nuts and seeds.
It’s essentially a trial mix in bread form, likely enjoyed by birds and humans alike.
Smear a slice with your favorite nut butter for a simple yet satisfying breakfast any day of the week.


Multi-Seed Buckwheat Loaf




  1. Mix the buckwheat flour, baking soda, salt and ground flax seeds.
  2. Heat a pan on low-medium heat and dry roast the walnuts until lightly browned.
  3. Place walnuts aside and repeat with pumpkin and sunflower seeds until lightly browned.
  4. In a small bowl, mix olive oil, maple syrup, apple cider vinegar and water.
  5. Once cooled, add the walnuts, seeds and dried cranberries to the flour mixture.
  6. Stir in the wet ingredients and let the batter rest for one hour.
  7. Pour the batter into a greased loaf pan and decorate with more seeds on top.
  8. Bake at 340°F for about an hour.
  9. Let cool before slicing.


Yields: 1 loaf

Prep time: 15 mins

Total time: 2 hr 15 mins 

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