Buckwheat onion bread

Vegan and gluten free

I am beyond happy to share with you one of my all time favourite recipes - the ultimate health loaf.

I love baking using buckwheat flour - not only it is a mineral rich nutrient bomb, it also provides a fantastic mild flavour and texture to your bakings! Plus, it is gluten free, so no heavy feels even after way too many bites.

Here it is paired with caramelized onion and crunchy pumpkin seeds for that extra dose of excitement for your taste buds.

Ingredients (all organic):

1,5 cups buckwheat flour

1 can coconut milk (60%)

2 medium onions

2 TBS coconut oil

1 TBS coconut blossom sugar or honey

a pinch of cumin, sea salt and curry powder

baking powder

1 TBS lemon juice

Instructions:

Finely chop the onions, fry until golden and fairly crunchy.

Meanwhile, preheat the oven to 180 C.

Mix the flour and spices in a large bowl. While stirring, slowly start adding the coconut milk and the sweetener. Add the baking powder + lemon juice, stir again. Now add the onions and stir until the texture is even. Pour into the mould and bake at 180C for 20 min.

Best enjoyed when topped with avocado and tomato slice!

Much love,
Inga