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!
ingredient tips & substitutions
Eggs – You can make 2 flax eggs with 2 tbsp of sprouted flax powderand 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.
Butter – You can also use any neutral tasting oil (canola, coconut etc.)
Lemon – After zesting the lemon, roll it firmly between your hand and the counter, it makes the lemon easier to juice!
Cranberries – If you’re not a fan of cranberries, raspberries would also be delicious and add a festive pop of red (or you can swap for any berry)
Can i make this recipe vegan?
Absolutely! Simply follow the substitutions for egg, honey and butter listed above and make the rest of the recipe as directed.
Can i make Sprouted Buckwheat Lemon Cranberry muffins?
Yes! Pour the batter into a prepared muffin tin and bake 20-25 minutes.
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 lemon cranberry loaf is best enjoyed within a few days of baking. Store in an airtight container at room temperature.
Preheat oven to 375°F. In a large bowl, combine sprouted buckwheat flour, baking soda and salt.
Zest and juice the lemon. Whisk together with the applesauce, eggs, honey, melted butter and vanilla.
Add the wet ingredients to the dry and mix until fully incorporated. 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.
Fold in the cranberries and pour the batter evenly into the prepared tin. Bake 40-45 minutes, until a toothpick comes out with just a few moist crumbs. Allow to cool before slicing and serving.
