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Sprouted Buckwheat Apple Cinnamon Loaf

A warm, fluffy loaf loaded with fall flavours!

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! 

ingredient substitutions

  • Eggs – You can make 2 flax eggs with 2 tbsp of sprouted flax powder and 5 tbsp of water. Combine and allow to rest for 5 minutes to gelatinize. 
  • Honey – Swap for maple syrup or another liquid sweetener of choice.
  • Oil – Any neutral tasting oil will work (canola, coconut etc.). We don’t recommend substituting the oil for melted butter, as it can change the texture of the muffin, but it is very delicious if you eat it warmed with butter on top. 

Which apples are best for baking?

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. 

Can i Make this recipe vegan?

Absolutely! Simply follow the substitutions for egg and honey listed above and make the rest of the recipe as directed.

recipe notes

It may seem like you’re adding a lot of liquid at first but don’t fret, it will firm up after the resting period. Don’t skip that 5 minute rest, sprouted buckwheat flour needs a little extra time to soak up the moisture.

This sprouted buckwheat apple cinnamon loaf is best enjoyed within a few days of baking. Store in an airtight container at room temperature.
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5 from 1 vote

Sprouted Buckwheat Apple Cinnamon Loaf

A warm, fluffy loaf loaded with fall flavours!
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 1 loaf

What You'll Need:

  • cups Second Spring Sprouted Buckwheat Flour
  • tsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1 cup unsweetened apple sauce
  • 2 eggs
  • ½ cup honey
  • ¼ cup neutral oil
  • 2 tsp vanilla
  • cups peeled and finely chopped apple (about 2 medium apples)
  • ½ cup chopped pecans

How To Make It:

  • Preheat oven to 375°F. In a large bowl, combine sprouted buckwheat flour, spices, baking soda and salt.
  • In a separate bowl, beat apple sauce, eggs, honey, oil and vanilla. Add the wet ingredients to the dry and mix until fully incorporated. Fold in apple and pecans.
  • Allow the batter to rest for 5 minutes. Sprouted buckwheat flour is thirsty, this resting time allows the moisture to absorb properly. In the meantime, prepare a loaf tin with parchment paper or lightly grease.
  • Bake for 40-50 minutes, until a toothpick comes out with just a few crumbs. Allow to cool before slicing and serving.
Have you made this recipe? Tag @secondspringfoods on Instagram!

5 thoughts on “Sprouted Buckwheat Apple Cinnamon Loaf

  1. Baking powder is not on list of ingredients but it is listed in instructions.

    1. Apologies for the typo, no baking powder needed! Thanks for bringing it to our attention!

  2. This bread is delicious. My husband keeps going back for another slice. Thank you for confirming the ingredients for me.

    1. We’re so glad that you and your husband enjoyed the recipe!

  3. 5 stars
    This turned out so delicious! Very wholesome tasting with a lovely texture. We enjoyed it with some homemade apple butter.

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