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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:

  • 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

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.