Like a lot of folks, I adore blueberries, so it’s a big no-brainer rocking a loaf of Himalayan Tartary Buckwheat blueberry bread. 😋
This Himalayan Tartary Buckwheat (HTB) blueberry bread is unsurprisingly delicious! It’s also super nutritious with HTB and blueberries onboard.
HTB, for one, is a gluten-free powerhouse with tons of nutrients. It rocks significantly higher levels of bioactive compounds than standard grains.
And if you haven’t heard about the enormous health benefits of blueberries, you can read up on them here. In short, they’re one of the healthiest fruits on earth. Studies show they offset chemicals like PFAs.
This recipe is organic, vegan and gluten-free.
Himalayan Tartary Buckwheat Blueberry Bread
This Himalayan Tartary Buckwheat blueberry bread is a scrumptious treat! If you don’t have fresh blueberries on hand, you can get them online:
Also included in this recipe is how to make vegan buttercream or lemon icing. 😋
Here’s what you’ll need:
Equipment
- Mixing bowls.
- Loaf pan.
- Electric mixer.
- Cutting board.
- Colander.
- Flatware/cutlery.
- Knife set.
- Parchment paper.
- Paper towels.
Vegan Blueberry Bread Recipe
Ingredients (full recipe below)
- 1 3/4 cups organic flour.
- 1/4 cup HTB powder.
- 1 cup plant milk.
- 2 chia eggs.
- 2/3 cup date sugar.
- 8 tbsp vegan butter.
- 1 tsp vanilla extract.
- 1 tbsp baking powder.
- 3/4 tsp pink salt.
- Walnuts (optional)
- 1 1/2 cups blueberries.
You can also add a dash of organic flaxseed to boost flavor and nutrients.
Other Blueberry Bread Ingredients & Topping Ideas
- Nuts and seeds.
- Date syrup.
- Molasses.
- Fresh fruits.
- Dried fruit.
- Chutney.
- Jam.
- Coconut.
- Chocolate chips.
- Cacao nibs.
- Ginger root.
- Granola.
- Trail mix/muesli.
- Maple syrup.
- Agave syrup.
- Smoothie bowl.
- Vegan yogurt.
- Vegan whipped topping.
How to Make a Chia Egg
If you’re vegan and using chia eggs in this recipe, here’s how it’s done:
To make one chia egg mix one tablespoon of ground or soaked whole organic chia seed with three tablespoons of filtered water, wait for 10 minutes, mix again, then use.
Vegan egg substitutes are widely available, but chia is healthiest. It’s a complete vegan protein with all nine essential amino acids.
Go to full recipe here.
Vegan Blueberry Bread Recipe
I typically blend HTB with lighter gluten-free flours such as sorghum, almond, coconut, millet, and bean.
It also rocks in smoothies, shakes, yogurt, porridge, and juices with some Organifi protein powder onboard.
Blueberry bread tastes delicious with vegan buttercream or lemon icing!
Vegan Buttercream Icing Recipe
Ingredients
- 1/2 cup vegan butter (room temperature)
- 2–3 cups organic powdered sugar (sifted)
- 1–2 tablespoons plant-based milk (almond, soy, coconut, oat, etc.)
- 1 teaspoon vanilla extract
- Pinch of pink salt.
Instructions
- In a large bowl, beat the vegan butter with a mixer until smooth and fluffy (about 1-2 minutes).
- Gradually add in 2 cups of powdered sugar, mixing on low speed to start, then increasing to medium-high.
- Add the vanilla and 1 tablespoon of plant milk. Mix well.
- If needed, add more powdered sugar (for thicker icing) or more milk (for thinner icing) to get your desired consistency.
- Beat for 2-3 minutes until light and fluffy.
Optional Variations
- For chocolate icing add 1/4 cup unsweetened cocoa powder and a bit more plant milk.
- For lemon replace the vanilla with a teaspoon of lemon juice and zest.
Enjoy! 💚 😋
Himalayan Tartary Buckwheat Blueberry Bread
Equipment
Ingredients
- 1 3/4 cups organic flour.
- 1/4 cup HTB powder.
- 1 cup plant milk.
- 2 chia eggs.
- 2/3 cup date sugar.
- 8 tbsp vegan butter.
- 1 tsp vanilla extract.
- 1 tbsp baking powder.
- 3/4 tsp pink salt.
- walnuts. (optional)
- 1 1/2 cups blueberries.
Vegan Buttercream Icing
- 1/2 cup vegan butter room temperature
- 2 –3 cups powdered sugar organic, sifted
- 1 –2 tablespoons plant milk almond, soy, coconut, oat, etc.
- 1 teaspoon vanilla extract
- Pinch of pink salt.
Instructions
- Preheat oven to 350 and set the center rack.
- With all ingredients at room temperature, combine the flour, baking powder, salt, and pumpkin pie spice in a large bowl.
- In a separate bowl whisk the chia eggs, plant milk, sugar, Earth Balance, and vanilla.
- Combine them without overmixing—only until moistened, not smooth.
- Fold in the blueberries (thoroughly drain if previously frozen).
- Add the batter to a loaf pan and spread evenly.
- Sprinkle with a mix of date sugar and pumpkin pie spice.
- Bake for 45 minutes to an hour or until a toothpick inserted into the center pulls out dry. Careful not to overcook.
- Let cool a few minutes before removing from pan.
- Serve immediately plain or with preferred toppings.
- Can store at room temp for several days in paper and airtight container. After that refrigerate.
Vegan Icing
- In a large bowl, beat the vegan butter with a mixer until smooth and fluffy (about 1-2 minutes).
- Gradually add in 2 cups of powdered sugar, mixing on low speed to start, then increasing to medium-high.
- Add the vanilla and 1 tablespoon of plant milk. Mix well.
- If needed, add more powdered sugar (for thicker icing) or more milk (for thinner icing) to get your desired consistency.
- Beat for 2-3 minutes until light and fluffy.
- For chocolate icing add 1/4 cup unsweetened cocoa powder and a bit more plant milk. For lemon replace the vanilla with 1 tsp lemon juice and zest.
Nutrition
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