Sprouted Buckwheat Lemon Cranberry Loaf
A wonderfully festive, moist and tangy loaf.
Servings: 1 loaf
- 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
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.