Multi-Seed Buckwheat Loaf
1 loaf
YIELD
15 mins
PREP TIME
BAKE TIME
2 hr 15 mins
TOTAL TIME
Ingredients
1 cup Anthony’s Buckwheat Flour ¾ tsp baking soda 1 tsp salt 2 tbsp Anthony’s Organic Ground Flax Seeds ½ cup walnuts ¼ cup Anthony’s Brown Flax Seeds ½ cup Anthony’s Pumpkin Seeds ½ cup Anthony’s Sunflower Seeds ¼ cup dried cranberries 3 tbsp olive oil 1 tbsp maple syrup 1 ½ tsp apple cider vinegar 1 ½ cup water
Instructions
Mix the buckwheat flour, baking soda, salt and ground flax seeds. Heat a pan on low-medium heat and dry roast the walnuts until lightly browned. Place walnuts aside and repeat with pumpkin and sunflower seeds until lightly browned. In a small bowl, mix olive oil, maple syrup, apple cider vinegar and water. Once cooled, add the walnuts, seeds and dried cranberries to the flour mixture. Stir in the wet ingredients and let the batter rest for one hour. Pour the batter into a greased loaf pan and decorate with more seeds on top. Bake at 340°F for about an hour. Let cool before slicing.
LEARN TO MAKE IT
LATEST RECIPES
Pumpkin Pie Steel Cut Oats
Steel cut oats are hearty, healthy and less processed than rolled oats. Though they take a bit longer to cook, this cozy and flavorful breakfast is worth the wait.
Read more
Apple Pie Overnight Oats
Warm fall spices give these overnight oats the perfect apple pie flavor.
Read more
Fig and Goat Cheese Flatbread
Anthony's walnuts bring the perfect crunch to this fig, goat cheese and arugula flatbread.
Read more