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Sprouted Buckwheat Lemon Cranberry Loaf

Name: Sprouted Buckwheat Lemon Cranberry Loaf
Prep time: 15 min
Cook time: 40 min
Ingredients: 1½ 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

A wonderfully festive, moist and tangy loaf!

55 minutes

1 Loaf

Pairs perfectly with warm tidings and hot cider.

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.

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