Himalayan Tartary Buckwheat Blueberry Bread
This recipe is organic, vegan, and gluten-free.
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.
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.
Nutrition
Calories: 135kcal
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