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Sprouted Buckwheat Lemon Cranberry Loaf

A wonderfully festive, moist and tangy loaf!
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 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.
  • 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.

Sprouted Buckwheat Lemon Cranberry Loaf

A wonderfully festive, moist and tangy loaf.
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 1 loaf

What You'll Need:

  • cups Second Spring Sprouted Buckwheat Flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1 cup unsweetened applesauce
  • 2 eggs
  • ½ cup honey
  • ¼ cup butter, melted
  • 1 tsp vanilla
  • zest and juice from 1 lemon
  • 1 cup fresh or frozen cranberries

How To Make It:

  • 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.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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