Cranberry Almond Buckwheat Bread
This lovely little loaf turned out delicious! It’s festive and utilizes local fresh cranberries and honey. I even added a full cup of homemade applesauce to help keep this bread moist and add more natural sweetness. The cranberries add a wonderfully tart flavor and pair well with with the honey and almond extract. My little kitchen helper (aka my 1.5 year old daughter) loved this loaf as well. She’s been eating fresh and frozen unsweetened cranberries most of her life (thanks to a few UTI’s early on…ugh!!) but for that she is used to the tart flavor. If you are making this with your little ones and you’re worried about fresh cranberries being too tart you can substitute raspberries or do half raspberries and half cranberries (frozen fruit works here too!)
I used sprouted buckwheat and sprouted spelt flour in this recipe which was nice because I didn’t need to soak my flours beforehand. I’ve been really happy with the sprouted flours from Second Spring and the sprouted flours from To Your Health. (this is not a sponsored post I just love their flours!)
Of course you don’t need to use sprouted flours at all!! Un-sprouted is just fine and the results will be the same. I just love that the sprouted flours are easier too digest (especially for little tummies). But honestly, don’t let that stop you from making these. They will be delicious either way!
See the recipe notes for flour substitutions. I used buckwheat and spelt flour but if you want to make this gluten free you can substitute the spelt with white rice flour or millet flour. If gluten isn’t an issue but you don’t have spelt flour you can substitute with all-purpose. I’ve played around with this recipe and it’s forgiving!
I hope you all enjoy this loaf as much as we do. It tastes best toasted with a healthy smear of good quality butter and a drizzle of honey and sea salt (honestly, don’t skimp on the sea salt and honey!)
Happy baking everyone!
Cranberry Almond Buckwheat Bread
Prep Time: 10 minutes Cook Time: 50 minutes Serves: 1 loaf
- 3/4 cup sprouted buckwheat flour (or regular buckwheat flour)
- 3/4 cup sprouted spelt flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup unsweetened applesauce
- 2 eggs (room temperature)
- 1/4 cup unsalted butter, melted
- 1/2 cup honey
- 1 1/2 teaspoons almond extract
- 1 cup fresh or frozen cranberries
- Preheat the oven to 350F. Grease a standard (9 inch) loaf pan or use parchment paper to line the pan and keep to the side.
- In a large bowl whisk together the flours, baking soda and salt.
- In a smaller bowl whisk together the applesauce, eggs, butter, honey and almond extract. Pour the wet ingredients into the bowl with the dry ingredients and whisk until smooth and everything is evenly incorporated. Let the batter rest for 5 minutes (buckwheat flour takes a minute to absorb the moisture). Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan and bake in the oven until a toothpick comes out clean when inserted into the center of the loaf. Anywhere from 45-55 minutes. Start checking around the 45 minute mark.
- Let the bread completely cool before slicing. This bread tastes best with a smear of good quality butter, a drizzle of honey and a pinch of sea salt.
- Store the bread covered at room temperature for two days and then store in the fridge for an addition 2-3 days.
Notes*To keep this bread gluten free you can substitute the spelt flour for white rice flour or millet flour. Sprouted flours can be a little tricky to find at a traditional grocery store (though I think that's changing quickly!) you can order from Second Spring or To Your Health for a wide range of sprouted flours.