I was inspired by this recipe on The Whole Food Plant Based Cooking Show by Jill Dalton. This bread is outstanding. It is a nice, moist, slightly sweet, gluten free bread. This is my adapted version.
Dry Ingredients
- 2 cups buckwheat flour
- ½ cup walnuts
- ½ cup raisins
- ¼ cup cocoa powder or substitute with carob powder
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 2 cups water*
- ½ cup pitted dates (85 g/3 oz)
- 2 Tbsp ground flax
- 1 Tbsp blackstrap molasses
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F.
- Add the dry ingredients to a small mixing bowl. Mix to combine and set aside.
- Add to blender the water, dates, flax, molasses, and vanilla. If dates are dry, let soak for 30 minutes or until soft. Blend mixture until smooth and pour into a large mixing bowl. (Check the bottom of the blender as molasses has a tendency to settle to the bottom).
- Add the dry ingredients to the wet mixture and stir to combine.
- Scoop/pour batter into a non-stick 8″ x 4″ pan, smooth out the top, and bake for 45-50 minutes. Do the toothpick test to ensure it’s done. Cool loaf on cooling rack.
Notes
- I use left over cooking water from cooking dried black beans.