Sprouted Buckwheat Lemon Cranberry Loaf is as delicious as it is festive! Both lemon zest and juice give the loaf a delicious lemony zip, complemented by the tart cranberries. 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, holiday brunch, snacks or with a steaming mug of cider. This is a simple, no frills recipe – just combine and bake!
Absolutely! Simply follow the substitutions for egg, honey and butter listed above and make the rest of the recipe as directed.
Yes! Pour the batter into a prepared muffin tin and bake 20-25 minutes.
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 lemon cranberry loaf is best enjoyed within a few days of baking. Store in an airtight container at room temperature.
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