Buckwheat Bread with Spinach
↓↓↓ RECIPE ↓↓↓
New 4 INGREDIENTS Buckwheat Bread with more nutrients!
Like the previous ones, this buckwheat bread requires only 4 INGREDIENTS: buckwheat groats, boiled spinach, apple, and baking powder!
This buckwheat bread is FREE FROM GLUTEN, EGG, DAIRY, and YEAST! Also, NO-KNEAD too.
It is easy to make, and super delicious.
No spinach taste, it just adds nutrients.
Toast it and enjoy!
INGREDIENTS (15cm x 9cm loaf)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Unless Specified.
• 2 cups (appx. 350g) raw buckwheat groats
• 120-200g boiled spinach (adjust to taste)
• 1 medium apple, cored and diced
• 1 Tbsp baking powder
• 1 tsp sea salt (optional)
• (2-3 Tbsp water if needed)
For a Standard loaf pan, double the batch!
INSTRUCTIONS
1: Soak the raw buckwheat groats in water for 2-3 hours. (Make it easy to blend)
2: Boil washed spinach with 1tsp salt for 1-2 minutes, cool it down under cold running water, then squeeze out excess liquid.
3: Drain and rinse the buckwheat groats. Add them with the other ingredients into a blender or a food processor, and blend well.
4: Transfer to a loaf pan. Bake at 200˚C/390˚F for 40-45 mins (for standard loaf pan 60-70 mins), until a toothpick comes out clean.
5: Let cool in the pan.
Slice, TOAST (golden crunchy edge), and enjoy!
*The bread can be kept at room temperature for 2-3 days. Even better, slice the whole bread, then store in a container in the fridge for up to 7 days. Then, you can grab and toast the bread without any fuss. The slices can also be frozen for longer storage.
#vegan #glutenfree #buckwheat
28 авг 2024
