Last week I posted a this buckwheat bread recipe. Well, I have another variation of that one for you this week. In this recipe, I used Nuzest pea protein instead of almond flour to make it nut-free and higher in protein. I really enjoy both versions but if you can’t eat nuts, then this variation is for you!
Be sure to try both and let me know which one is your favorite 🙂
1 cup buckwheat flour
1/2 cup Nuzest plain pea protein
1/2 tsp. baking soda
1/4 tsp. pink himalayan sea salt
1 tsp. apple cider vinegar
1/4 cup melted coconut oil
1 1/4 cup dairy-free milk of choice (if you want your bread sweeter, use 3/4 cup milk and 1/2 cup coconut water or the liquid underneath the cream in a can of coconut milk)
1 tbs. maple syrup
Preheat your oven to 350 F
Mix the dry ingredients in a medium bowl.
Add the apple cider vinegar and mix slightly.
Add the remaining wet ingredients and mix until combined, do not over mix. Let sit while you line a loaf pan with parchment paper. This mixture will be very thick.
Scoop the mixture into your loaf pan and bake for 30 minutes or until a toothpick comes out clean.
Let cool for 5 minutes before transferring to a wire rack to cool completely before cutting into it.
Stores well in the fridge for up to 5 days or sliced and stored in the freezer for up to 6 months.
I start grad school in just 5 days! I don’t know how much time I’ll have for recipe development or posting yet, but I promise not to leave you all behind. Make sure you are following me on Instagram for updates as I’m most active there. And I’ll be sure to get a full update (life and Lyme) post up by the time school begins.