FREE SHIPPING on orders over $65 | $12 Flat Rate Shipping to US & Canada

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.

Print Pin

5 from 1 vote