Moist savory gluten-free & vegan bread with buckwheat flour, almonds, flaxseed, rosemary and oregano.
I often comfort bake when it’s cold and since embarking on this healthy eating journey I don’t have so much appetite for sweet baked things as I used too. In fact, I’ve got a long list of savory recipes in a queue and hardly any sweet ones! I’m going to have to work on that a bit in the next few days.
And so for today, I present you one yummy Butternut Squash Rosemary Bread that is perfectly comforting savory bake.
Baked with buckwheat, ground almonds and flaxseed it’s a gluten-free bread and also vegan. The butternut squash binds it nicely together and makes a nice moist loaf.
I’ve added some fresh rosemary, dried oregano, and fresh garlic to the mix to create a nice fragrant bake. It’s perfect for breakfast, afternoon snack and really great eaten with a nice big bowl of soup. Enjoy:)
Butternut Squash Rosemary Bread (gluten-free & vegan)
Moist savory gluten-free & vegan bread with buckwheat flour, almonds, flaxseed, rosemary and oregano.
Ingredients
- 2 cups butternut squash, grated (200 grams)
- 1 garlic clove, crashed
- 1 cup buckwheat flour (140 grams)
- 1 cup ground almonds (100 grams)
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon sea salt
- 1 teaspoon oregano
- 1 tablespoon chopped fresh rosemary
- 1/4 cup sunflower seeds (35 grams)
- 1/3 cup olive oil (80 ml)
- 1 tablespoon apple cider vinegar
- 1/2 cup almond milk (120 ml)
- extra sunflower seeds for topping
Instructions
- Preheat the oven to 400 °F (200 °C) - 350 °F fan (180 °C) fan)
- Line a 30x11cm tin with baking paper.
- Peel and coarsely grate butternut squash, stir in crushed garlic and set aside.
- In a large bowl whisk together buckwheat flour, ground almonds, flaxseed, baking powder, bicarbonate of soda, sea salt, oregano, chopped rosemary and sunflower seeds. Stir in butternut squash with garlic and set aside.
- In a small bowl whisk together olive oil, apple cider vinegar and almond milk and stir in to the dry mix. The mix should be fairly thick, but if it feels too dry add another 2 tablespoons or so of almond milk.
- Spoon the mixture into prepared tin, sprinkle with sunflower seeds and bake for about 45-50 min or until a cocktail stick comes out clean and the top is golden brown.
- Leave to cool down for 15 min before removing from the tin.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 391Total Fat: 30gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 0mgSodium: 1579mgCarbohydrates: 27gFiber: 7gSugar: 3gProtein: 10g
Absolutely excellent!
Thank you Christine! I’m so happy you think so:)
I would need to substitute the buckwheat and almonds in this recipe, any suggestions, thanks,
Hi Janine, you can replace it with brown rice flour and ground sunflower seeds or brown rice and oat flour. Or any of your favourite gluten-free flours or gluten-free flour mix.
Just done baking the bread , I used 1/4 cup olive oil 1/2 tsp of garlic and onion powder , I also added 1 tbs of Zataar and reduced the salt to 1/2 tsp it was plenty salty for me . left the rosemary out because I wanted to eat this with my vegan chili . I baked for 40 minutes at 365F with my convection oven I was confused about the temperature did you mean 400F if you don’t have convection and 350F with convection oven ? so I used 365F . The texture is perfect it’s very tasty and versatile I can see many possibilities for seasoning this bread , with the 1/4 cup of oil it was just enough reducing a little bit of fat . I like the idea of shredded pumpkin it should be yummy adding some vegan diced cooked breakfast sausages making this small muffins for a brunch .