This Sprouted Buckwheat Apple Cinnamon loaf is bursting with fall flavour! Warm spices and tart apple pair wonderfully with the mild earthy flavour of sprouted buckwheat flour. Sprouted buckwheat flour is whole grain, naturally gluten-free and a complete protein, so it’s a wonderful alternative to all purpose flour in quick breads. It’s also soft, moist and not too sweet, perfect for breakfast, snacks or with a steaming mug of tea. This is a simple, no frills recipe – just combine and bake!
There are many good choices for baking apples, go with what’s in season and available in your area or your personal preference. Honey Crisp, Courtland, Fuji, Granny Smith and Pink Lady are all great choices because they stay crisp when baking. Depending on the size of the apple you choose, you may need 1 or 2 for the recipe.
Absolutely! Simply follow the substitutions for egg and honey listed above and make the rest of the recipe as directed.
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