DIY: Buckwheat Cornbread

Delicious and naturally gluten free, buckwheat is actually not made from wheat at all. Its actually a fruit seed closely related to rhubarb. Who knew?

This recipe is closer to dense cornbread than sandwich bread, but don’t let that scare you off. A hearty piece of this makes the perfect accompaniment to a bowl of soup or an epic salad. Or a thin slice makes a delicious snack smothered in nut butter or smokey bbq sauce and hummus (best combo).

Adapted from The Edible Perspective

Buckwheat Cornbread

  • 1/2 cup + 2 tablespoons buckwheat flour (grind raw buckwheat groats in coffee grinder)
  • 1/2c + 2T cornmeal (I threw this in the coffee grinder too so it would be more like a flour but I don’t think it actually did anything!)
  • 2 eggs OR 1/2 cup egg whites OR 4 tbsp ground flax
  • 1/2 cup + 1 tablespoon unsweetened almond milk/soymilk/cow’s milk
  • 3/4 cup water
  • 1/2t baking powder
  • 2 tbsp mashed sweet potato
  • 1 tablespoon oil (or whatever you have on hand, I used sunflower)
  • 1 teaspoon sugar (cane sugar, sucanat, etc.)
  • 1 small squeeze of honey OR a teensy pinch of stevia
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tbsp cajun seasoning (optional)
Directions:
  1. Preheat oven to 375 and grease bottom + sides of a 9×9 square pan or line with parchment (I used a normal bread pan)
  2. Stir together ground buckwheat flour, millet flour, (if using add flax with the dry mix too), baking powder, sugar, salt + pepper in a medium sized bowl
  3. In a separate bowl combine water, milk, egg, honey (if using), mashed sweet potato + oil.
  4. Add wet mixture to dry and stir until just combined.
  5. Pour into greased pan, and evenly spread.
  6. Bake for about 42-46min until golden brown.
Hearty, cheap & homemade. SWOON.
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Leave a comment

6 Comments

  1. Oh my my, this looks perfect!!!!!! 🙂

    Reply
  2. Kat

     /  December 18, 2012

    Is the quantity for the baking powder 1 teaspoon or 1 Tablespoon?

    Reply
  3. Annie

     /  April 8, 2013

    I made it with flax instead of eggs and put it in a 9×9 pan. Didn’t overmix…. turned into a delicious, rubbery, flat square pancake thing. …Surely there’s a missing ingredient? I’m a pretty decent baker… not sure about this. It tastes great, though! I guess that’s the most important thing?

    Reply
    • Unfortunately flax doesn’t always have the same “lift” as whole eggs. Possibly give it a go with vegan egg replacer instead if you don’t do the animal thing. 🙂

      Reply

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