buckwheat pumpkin bread with cranberries & yellow raisins


Wanting to further explore baking gluten free and jonesing for pumpkin bread that is healthy, I searched but couldn’t find a recipe that meet all my criteria when I think of “healthy”. I wanted to avoid making a dense flat bread as sometimes happens with gluten free recipes. I did not want a cakey bread or a loaf that would crumble apart or was oily, and I didn’t want to use sugar or honey. I did want to use black strap molasses and all the spices that smell so wonderful, with pumpkin and cranberries because, well really, it’s the end of October, it’s cold and rainy and I want a healthy hearty slice of toasted bread with soup for dinner, or for a dessert treat with a good cup of tea. I took a swing and … oh my, this rose beautifully, holds together well, and is so good!

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ingredients

  • 1 cup buckwheat flour
  • 1 cup oat flour
  • 1 1/2 t baking soda
  • 1/2 t baking powder
  • 1/4 t sea salt
  • 1 generous t cinnamon
  • 1/2 t allspice
  • 1/2 t coriander
  • 1 generous cup canned organic pumpkin puree
  • 3 T butter, melted
  • 1 T organic coconut oil, melted
  • 2 eggs
  • 1/2 banana, mashed
  • 1 T blackstrap molasses
  • 1 T organic maple syrup
  • 1 c fresh cranberries
  • 1/2 cup walnuts, chopped
  • 1/4 cup yellow raisins

instructions:

Preheat oven to 350F. Measure and combine the buckwheat flour, oat flour, and the spices, stirring together well. Melt the butter and coconut oil over low heat. Beat the eggs, then mix in the mashed banana, the molasses and maple syrup, the melted butter and oil, and pumpkin. Alternately add the flour and spice mixture with the cranberries, walnuts and raisins, stirring lightly just until fully mixed.

Lightly butter a baking pan–I used a glass 8.5 x 5 x 3 inch pan– then fill 2/3 with batter. Bake 45 minutes, check with a toothpick and continue baking another 10 minutes or so   until it passes the toothpick test. Cool in pan on rack for five minutes, then remove from pan and cool completely. I sliced this thickly into 11 slices then wrapped the loaf in wax paper in a freezer bag. It freezes well. I did the math, and it came out to 204 calories per slice, with 4 g of fiber and 6 g of protein.

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buckwheat zucchini walnut bread


Of course with all the zucchini in my garden I wanted to make zucchini bread! Served toasted with sunflower seed butter for a simple breakfast, or with Tomato and Serrano Pepper soup for a warming dinner– yes, I have lots of tomatoes and hot peppers in my garden too…

I wanted to make something hearty and healthy, gluten free: buckwheat is indeed gluten free (it’s not a member of the wheat family) and packs a healthy dose of protein and fiber. Here’s what I came up with– the carrot and raisins were a nod to my partner who especially likes them.

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ingredients

  • 1 cup buckwheat flour
  • generous 1/2 cup oat flour
  • scant 1/2 cup regular oats
  • 1 1/2 t baking soda
  • 1/2 t baking powder
  • slim 1/4 t sea salt
  • 1 t cinnamon
  • 1/2 t coriander
  • 1/4 t each nutmeg and cardamom
  • packed 2 cups zucchini, grated
  • 1/2 medium carrot, grated
  • 2 T butter, melted
  • 1 T coconut or canola oil
  • 2 eggs
  • 1 banana, mashed
  • scant 2 T honey
  • 1/2 cup walnuts, chopped
  • 1/4 cup raisins

instructions:

Preheat oven to 350F. Grate zucchini into colander, squeeze out water, then set aside to allow to drain further. Grate carrot. Set aside. Measure and combine the buckwheat flour, oat flour, and cut oats, and the spices, stirring together well. Melt the butter and coconut oil over low heat. Mash the banana then beat together with the eggs, then mix in the melted butter and oil and honey. Alternately add the flour and spice mixture with the grated vegetables, walnuts and raisins, stirring lightly just until fully mixed.

Lightly butter a baking pan, then fill 2/3 with batter. Bake about 40 minutes, until it passes the toothpick test. Cool in pan on rack for five minutes, then remove from pan and cool completely. I sliced this thickly then wrapped the loaf in wax paper in a freezer bag. It freezes well.