If you like the idea of making homemade bread but find it to be a daunting task or if you simply can’t be bothered to spend any time kneading, you have to try this versatile recipe. It takes 15 minutes tops to make and an hour to bake, which means this mamma makes it all the time. I like it sliced, toasted and smothered with grass-fed butter but it’s also delicious with a thick slice of melted aged cheddar, mashed avocado or your favorite nut butter if you’re vegan. If you don’t tolerate gluten, try replacing the spelt with a mix of quinoa and plain gluten free flour. You could also add a tablespoon or two of maple syrup in the batter for a little bit of sweetness.
Ingredients
2 ½ cups of buckwheat flour
1/2 cup of spelt flour
1 tbsp baking powder
A pinch of pink Himalayan salt
2 cups of almond or coconut milk
Instructions
- Preheat your oven to 350F
- Mix all the dry ingredients
- Add the milk and stir until the mixture is all wet. It shouldn’t be liquid but it should be quite sticky
- Pour the batter into a bread pan lined with parchment paper and pop in the oven for 45 minutes. The parchment paper is important to prevent sticking to the pan
- Once it is cooled but still slightly warm, cut in slices
