This buckwheat bread has a beautiful rustic flavour with a crispy crust and a soft interior. And as always, this recipe for buckwheat bread is vegan and gluten-free and also completely oil-free

For a 23cm loaf tin:

1 cup (250ml) warm water
1 teaspoon coconut sugar
2 teaspoon active dried yeast

4 cups (550g) buckwheat flour
1 tablespoon (heaped) psyllium fiber husk
1 teaspoon guar gum
2 teaspoon salt (or less if desired)

1 1/4 cup (310ml) warm water

some flour for dusting ( I used rice flour but buckwheat flour works as well)

Instructions:

1. Stir the coconut sugar into one cup of warm water. Add the yeast and let sit until until it builds foam on top (approx. 10 minutes).

2. In the meantime, mix the remaining dry ingredients in a bowl.

3. Once the yeast mixture is foamy on top, pour it into the bowl with the dry ingredients. Add the remaining 1 1/4 cup warm water and stir to combine.

4. Cover with a warm, damp, clean tea towel and place in warm, draft-free place to let rise (approx. 45 to 60 minutes).

5. Preheat the oven to 220°C (top-/bottom heat).

6. Line the loaf tin with baking paper or grease it lightly. When the dough has risen to almost twice its size, stir it shortly and spread it evenly in the loaf tin.

7. Sprinkle with some rice or buckwheat flour. Let rise for another 20 to 30 minutes.

8. Place in oven and bake covered* for approx. 55 minutes. Take the finished bread out of loaf tin and let cool down on cooling rack.

Enjoy!

* I place an empty tray into the rack above the bread to protect it from direct heat.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This potato bread is moist, sticky and perfect for toasting. Of course it is vegan and gluten-free too

…it also tastes amazing with my home-made probiotic “cream cheese“.

Print

Potato Bread Perfect for Toast (Vegan, Gluten-free)

This potato bread is moist, sticky and perfect for toasting. Of course it is vegan and gluten-free too

Course Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Bread, Potato

Servings 1 Bread (23cm loaf)

Ingredients

Makes a 23cm loaf:

• 140 g boiled agria potato
• 1 tablespoon (heaped) psyllium fiber husk
• 310 ml warm water
• 250 ml warm water
• 1 teaspoon coconut sugar
• 2 teaspoon active dried yeast
• 280 g rice flour
• 110 g buckwheat flour
• 70 g tapioca flour
• 1 teaspoon salt
• some olive oil for brushing

Instructions

• Blend potato, psyllium fiber husk and warm water in a blender until smooth. Place aside.
• Stir coconut sugar into 1 cup warm water and add active dried yeast. Place aside until foam builds on top (approx. 10 minutes).
• In the meantime mix the dry ingredients in a bowl. When the yeast mixture is foamy, pour it into the bowl with the dry ingredients, add the potato mixture and stir to combine.
• Place a warm, damp tea towel on top and let the dough rise for 45 to 60 minutes in a warm draft-free spot.
• Preheat oven to 220°C (top-/bottom heat).
• Stir dough shortly and spread evenly in loaf tin (I like to line it with baking paper first but you can also lightly grease it). Let rise for another 15 to 20 minutes in a warm draft-free spot.
• Gently brush with olive oil. Place onto a tray and and bake for approx. 50 minutes. Should it brown too quickly, place an empty tray into the rack above to shield it from direct heat.
• Take the finished bread out of the loaf tin and let cool down on a cooling rack.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

And while this bread recipe is as always vegan and gluten-free, it is also super easy to make! The ingredients are nutritious whole grains without any fillers like starches. And it tastes amazing with vegan “cream cheese”

Print

Easy Buckwheat Bread (Vegan, Gluten-free)

Buckwheat is one of my favourite gluten-free alternatives. And lately I’ve been working on a new bread recipe. So this time I used only buckwheat flour.

Course Baking Savoury, Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Bread, Buckwheat

Servings 1 Bread

Equipment

• loaf tin 23 cm

Ingredients

Make a Bread:

• 250 ml warm water
• 1 heaped teaspoon molasses
• 2 teaspoon active dried yeast
• 500 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 190 ml warm water
• 3 tablespoon gluten-free soy sauce

For brushing:

• 1 tablespoon olive oil
• 1 tablespoon water
• Quinoa flakes for garnish optional

Instructions

• Dissolve the molasses in one cup of warm water. Stir in the active dried yeast. Let sit for approx. 10 minutes or until it becomes real foamy on top.
• In the meantime sift buckwheat flour into a bowl, add psyllium fiber husk and mix.
• When the yeast mixture is foamy on top, pour it into the bowl with the dry ingredients. Add 3/4 cup warm water and 3 tablespoon of soy-sauce. Stir to combine.
• Line the loaf tin with baking paper. Sprinkle some quinoa flakes into it (optional). Spread the dough evenly in the loaf tin. Place in a warm spot* to get the dough to rise. You can cover it with a damp tea towel but it works without it too.
• After approx. 45 minutes the dough should have risen to almost twice its size. If you used the oven to let the dough rise, place the loaf tin in a different spot. Then preheat the oven to 210°C (top-/bottom heat).
• Mix the olive oil and water and gently brush the top of the dough. Then sprinkle with some more quinoa flakes (optional).
• Place in oven and bake for approx. 45 minutes. Should the top brown too much, cover it.

Notes

Enjoy!

*I like to use the oven for the dough to rise, by switching it on for a short time to make it warm (not hot though!).

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Simple Whole-Grain Pumpkin Seed Bread – Vegan & Gluten-Free

This time I wanted it to include pumpkin seeds and be as simple as possible without too many ingredients. It turned out to be completely whole-grain with only one flour. The slightly roasted pumpkin seeds taste amazing!

As always this recipe for pumpkin bread is vegan and gluten-free. You can also make it with sunflower seeds.

Print

Pumpkin Seed Bread – vegan & gluten-free

Bake this easy vegan gluten-free pumpkin seed bread with only one flour. Crunchy, nutty, and perfect for any meal!

Course Breakfast, Brunch, Side Dishes

Cuisine European, German

Diet Gluten Free, Vegan

Keyword breakfast, crunchy crust, easy, fall recipe, healthy, homemade, lunch, quick, simple baking, wholesome

Equipment

• Loaf pan 8–10 inch / 20–25 cm
• Blender

Ingredients

• 225 g pumpkin seeds, soak in water for at least 12 hours, then rinse and drain
• 310 ml warm water
• 2 teaspoon active dried yeast
• 1 heaped teaspoon molasses or sugar
• 420 g buckwheat flour
• 1 tablespoon flax seed
• 1 tablespoon psyllium fiber husk
• 1 1/4 teaspoon salt

Instructions

• Soak the pumpkin seeds in water for at least 12 hours, then rinse an drain.
• Mix the yeast with the molasses in the warm water. Let sit for approx. 10 minutes, the mixture should become foamy on top.
• In the meantime mix all dry ingredients in a bowl.
• Place approx. 3/4 cup of soaked pumpkin seeds aside, blitz the rest in a blender or food processor to smaller chunks.
• When the yeast mixture has turned foamy, pour it into the bowl with the dry ingredients. Also add the pumpkin seed chunks and stir to combine. It should become a fairly thick dough.
• Line the loaf tin with baking paper. Sprinkle half of the whole pumpkin seeds that you placed aside earlier onto the baking paper.
• Scoop and spread the dough into the loaf tin. Sprinkle with remaining pumpkin seeds and press those gently onto the dough.
• Cover with a clean, damp dish cloth and place in a warm spot for approx. 45 to 60 minutes. The dough should rise to almost twice its size.
• Preheat oven to 200°C (top-/bottom heat). Place loaf tin in oven and bake covered for approx. 40 minutes, then another 5-10 minutes uncovered or until the pumpkin seeds on top are slightly roasted.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Blueberries & walnuts – because banana loaf can be extra special

And it happened again: a whole bunch of ripe bananas! Finally, I had a good excuse to bake. I was torn between making a banana loaf or banana muffins, but this time I wanted to add something a little special.

Blueberries and walnuts it is! They create an amazing flavor combination and make this banana loaf wonderfully juicy and satisfying

I activated the walnuts by soaking them in water for about 12 hours. This makes them easier to digest and helps prevent the dough from drying out.

As always, this banana blueberry walnut loaf recipe is vegan, gluten-free, and made without refined sugar – and it’s also oil-free.

Print

Blueberry Walnut Banana Loaf (Vegan & Gluten-Free)

When you’ve got a bunch of ripe bananas waiting on the counter, this is the best kind of “problem” to have. This banana loaf is vegan and gluten-free, naturally sweetened (no refined sugar) and even oil-free - yet still wonderfully moist. Blueberries add juicy little bursts and the walnuts bring a lovely crunch, making this loaf perfect for breakfast, a snack, or an easy bake to share.

Course Breakfast, Desserts

Cuisine American

Diet Gluten Free, Vegan

Keyword baked sweet, Banana Loaf, Blueberry, fruit-sweetened, No Refined Sugar, oil-free, soy-free, Walnut

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Soaking time 8 hours hours

Total Time 9 hours hours

Servings 1 23 cm loaf tin

Author The Vegan Monster

Equipment

• 23 cm loaf tin (Kastenform)
• Mixing bowl (large)
• small bowl (for mashing bananas)
• potato masher or fork
• measuring cups/spoons (or scale)
• chopping board + knife (for walnuts)
• spatula / spoon
• baking paper

Ingredients

• 110 g walnuts, soak them for approx. 8 hours
• 140 g sorghum flour (alternatively teff flour)
• 140 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 5-6 ripe bananas
• 110 ml water
• 1-2 handful blueberries

Instructions

• Preheat oven to 195°C (top-/bottom heat). Place all dry ingredients into a bowl and mix well.
• Rinse and drain the activated walnuts. Then place them on a chopping board and chop roughly.
• Mash the bananas in a separate bowl, stir in the water and transfer the mixture to the bowl with the dry ingredients. Add approx. two thirds of the chopped walnuts and stir to combine.
• Line loaf tin with baking paper. Scoop the dough into it and spread it evenly.
• Sprinkle blueberries and remaining chopped walnuts on top, gently press them into the dough a bit.
• Bake covered (using either a piece of aluminum foil that you can reuse several times, a sheet of baking paper or an oven-proof lid) for approx. 45 minutes. Test with wooden skewer. If it comes out dry, the loaf is done.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I’ve seen a few yeast-free recipes so far but they either don’t convince me or involve sooo many steps until you can actually bake the recipe. I’m too spontaneous to keep looking after a sour-dough that needs all sorts of steps

Ever since I made my own probiotic, cultured “cream cheese” I kept wondering if I could use those probiotic cultures to create some kind of natural, yeast-free “sour-dough”.

So I used my favourite flour mix for home-made bread and added some probiotic powder from my probiotic capsules. This is my way of a quick and easy, if not lazy, sour-dough. And it works! A few things are important though:

Dough raising time:

When working with probiotics it will take much longer for the dough to raise. I recommend to give it at least 14 hours and up to 20 hours. Make sure the temperature doesn’t drop under 30°C.

Temperature:

Use a very warm spot, around 35°C. I use a small chilly bin as my probiotic sauna, into which I put two plastic containers that have been filled with boiling water. Then I add a few clean kitchen towels before placing the loaf tin onto those. I also cover the top of the loaf tin with some clean baking paper to avoid any condensation water to drop onto the raising dough. You might want to change the water after 8 hours or so to make sure that is warm enough.
You can also use a dehydrator or an oven if it can be set to 35°C.

Hygiene:

Be extra careful with the bowls etc and make sure that they are as clean as possible because you don’t want to grow any other bacteria or fungi than your probiotics Should the dough grow funny looking, coloured spots (orange, green, grey etc.) you might want to reconsider if you want to go ahead using it, because it could be bad fungi that have grown on it.

Probiotics:

For my probiotic, cultured recipes I use these capsules. They are much cheaper than using dairy-free yoghurt, something that is also hard to get here in New Zealand.

Print

Home-made Bread (Vegan, Gluten-free, Yeast-free)

I’ve seen a few yeast-free recipes so far but they either don’t convince me or involve sooo many steps until you can actually bake the recipe. I’m too spontaneous to keep looking after a sour-dough that needs all sorts of steps.

Course Baking Savoury, Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Bread, Buckwheat, Fermented, Home-made, soy-free, yeast-free

Servings 1 bread (23 cm)

Equipment

• 23cm loaf tin

Ingredients

• 210 g rice flour
• 210 g buckwheat flour
• 1 tablespoon psyllium fiber husk alternatively ground flax seed
• 2 teaspoon coconut sugar
• 1 1/2 teaspoon salt or less if you prefer less
• 3 capsules content of probiotic capsules
• 375 ml warm water

Instructions

• Sift all dry ingredients into a clean bowl. Mix well.
• Add warm water and stir to combine. It should become a fairly creamy dough.
• Line loaf tin with clean baking paper. Pour into loaf tin and spread evenly.
• Place loaf tin into warm spot that is at least 30°C warm. See comments above for tips.
• After about 18 hours the dough should have risen well.
• Place loaf tin into oven, cover it with a sheet of baking paper, aluminum foil (which can be reused several times) or an oven-proof lid) and switch it on to 200°C (top-/bottom heat). Bake for 60 to 80 minutes or until an inserted wooden skewer comes out dry.
• Take bread out of loaf tin, peel away the baking paper and let cool down on a cooling rack.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

That’s why I decided to try a new bread recipe. I love sunflower seeds, they add flavour and a beautifully crunchy exterior. Alternatively you can use pumpkin seeds. This bread makes the perfect base for my beloved avocado, and hummus, smoky tofu slices and and and…

If you are looking for a vegan and gluten-free bread with relatively dense and moist texture, coated in a super crunchy crust, this one is for you. I like it so much, it’s almost on the same level as my beloved Buckwheat Bread

Print

Sunflower Seed Bread (Vegan, Gluten-free, No Added Oil)

I love sunflower seeds, they add flavour and a beautifully crunchy exterior. Alternatively you can use pumpkin seeds. This vegan and gluten-free bread makes the perfect base for my beloved avocado, and hummus, smoky tofu slices and and and…

Course Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Bread, Sunflower Sead

Servings 1 Bread

Ingredients

For one 23cm loaf tin you’ll need:

• 250 ml warm water
• 2 1/2 teaspoon active dried yeast
• 1 teaspoon coconut sugar
• 150 g sunflower seeds
• 220 g white rice flour
• 140 g buckwheat flour
• 40 g cornflour
• 1 tablespoon psyllium fiber husk
• 1 teaspoon salt
• 310 ml additional warm water
• 1/2 cup sunflower seeds for garnish

Instructions

• Mix 1 cup warm water with the active dried yeast and coconut sugar and stir well. Let sit until it becomes foamy on top.
• In the meantime pulse the sunflower seeds in the blender to fine crumbles. Transfer to a medium sized bowl.
• Sift remaining dry ingredients into the bowl and mix well.
• Pour in the foamy yeast mixture, add 1 1/4 cup warm water and stir well to combine. The dough should become fairly moist, but still quite thick, so that you can just sort of ‘pour’ it.
• Line loaf tin with baking baker and sprinkle sunflower seeds. Then pour/scoop the dough into the form, spread evenly and sprinkle remaining sunflower seeds on top. Press them into the dough with your hands or by using a wet pastry brush.
• Let sit in a warm spot without draft until the dough has risen considerably (about 45 minutes). You can use your oven, by switching it only shortly so that it becomes warm (but not hot!).
• Place in oven and switch on to 200°C (top-/ bottom heat). Bake for approx. 45 minutes. If the sunflower seeds on top get brown too quickly (which they possibly will do), cover with a loosely placed sheet of aluminum foil.
• Let cool down a little before taking out of loaf tin and then let cool down on a cooling rack (if you can resist that long ).

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Other the last few months I have worked on this vegan and gluten-free quinoa bread recipe every now and then.

At first I used leftover cooked quinoa but the bread turned out super sticky and dense. I wanted something more light and fluffy with a nice crust.

So in the end I used quinoa flour and it turned out just as I wanted it to be: slightly light and fluffy on the inside with a crunchy crust on the outside. While it looks quite dense, it still has a beautifully soft and fluffy texture

Please note: You can make your own quinoa flour by blending it in a high speed blender.

Print

Quinoa Bread (Vegan, Gluten-free, Oil-free)

This glutenfree bread is slightly light and fluffy on the inside with a crunchy crust on the outside. While it looks quite dense, it still has a beautifully soft and fluffy texture

Course Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword crunchy crust, fluffy, Quinoa Bread, without oil

Servings 1 Bread

Ingredients

For one loaf tin you’ll need

• 175 g quinoa flour
• 175 g rice flour
• 175 g buckwheat flour
• 1 tablespoon psyllium fibre husk
• 1 teaspoon sea salt
• 250 ml warm water
• 1 teaspoon coconut sugar
• 1 1/2 teaspoon active dried yeast
• 310 ml warm water

Instructions

• Mix 1 teaspoon coconut sugar, 1 1/2 teaspoon active dried yeast in 1 cup of warm water. Let sit until it turns foamy (about 10 minutes).
• Mix all dry ingredients in a medium sized bowl. When the yeast-water-mixture has turned foamy, pour it into the bowl with the dry ingredients. Add the additional 1 1/4 cup warm water and mix well. It should turn into a fairly thick dough.
• Line the loaf tin with baking paper. Sprinkle some sesame seeds on the bottom of the tin. Then scoop in the dough. Sprinkle more sesame seeds on top.
• Let sit in a warm spot until the dough has risen by at least one third of its size (about one hour). You can also place it in the oven after it has been switched very shortly so that it is nice and warm (around 25C).
• Once the dough has risen, switch the oven on to 200C (top-, bottom heat) and bake without preheating for approx. 15 minutes. When the top turns brownish, cover with a loosely placed sheet of aluminum foil and bake for another 10 minutes or so. If an inserted skewer comes out clean, the bread is ready.
• Let cool down a little before taking it out of the form. Then let cool down properly on a cooling rack.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I’ve always been a sucker for crispy, roasted seeds on bread and bread rolls. Must be a German heritage thing, hee hee… So in this recipe I used seeds which add a beautiful flavour and a crispy effect

This recipe has a few steps less than the traditional yeast dough. But it still works well…and it saves you time

Print

Crispy Buckwheat Bread (Vegan, Gluten-free, Oil-free)

This recipe has a few steps less than the traditional yeast dough. But it still works well…and it saves you time

Course Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Bread, Buckwheat, Crispy, gluten-free

Servings 1 Bread

Ingredients

For one loaf tin you’ll need:

• 1 cup warm water
• 2 teaspoon active dried yeast
• 1 teaspoon sugar I used coconut sugar
• 245 g rice flour
• 175 g buckwheat flour
• 90 g tapioca starch
• 35 g potato starch
• 2 tablespoon psyllium fiber husk
• 2 teaspoon guar gum
• 1 teaspoon salt
• 2 tablespoon apple cider vinegar
• 1 1/4 cup warm water
• some buckwheat groats and flax seeds for sprinkling other seeds will work as well

Instructions

• Mix the active dried yeast with sugar in one cup warm water. Stir well until dissolved. Let rest until a heap of foam comes up (about 15 minutes).
• In the meantime mix all dry ingredients in a medium sized bowl.
• Prepare the oven to let the dough rise. To do so, I switch it on shortly so that it is nice and warm (but not hot) inside. If you live in a very warm place, you can let the dough rise outside of the oven. It’s just a trick that I use when the room temperature is below 25°C.
• When the yeast mixture has a good heap of foam on top, pour it into the bowl with the dry ingredients. Add 1 1/4 cup warm water and two tablespoon apple cider vinegar and give a good stir until well combined. It should be quite thick and pasty.
• Sprinkle the loaf tin with some of the buckwheat groats and flax seeds. Then scoop the dough into the tin and spread it evenly.
• Brush the top of the dough with some water. Then sprinkle some more seeds on top and press them slightly into the dough.
• Place in the warm oven or warm corner of your house until the dough has risen to almost twice it’s size (about 45 to 60 minutes). Then take the bread out again and gently brush it once more with some water.
• Switch on the oven and set it to 200°C (top-/ bottom heat). I don’t wait until it is completely preheated and it works just fine. Place the bread in the oven and bake for approx. 45 minutes. You might want to cover it with a loosely placed sheet of aluminum foil for the last 10 minutes or so, in order to avoid the seeds getting burnt.
• Let rest a little before taking it out the tin and then allow it to cool down on a cooling rack. It actually tastes amazing when it is still warm. Oh, that crispiness! ?

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The recipe is fairly easy and works without gums or starches. Getting the right baking time is key. I urge you to do a needle test and take it out of the oven when the needle comes out just a little sticky. This way the cake will be slightly moist and sticky and won’t dry out too quick.

For 1 banana loaf you’ll need:

3/4 cup (80g) sorghum flour
1/2 cup (60g) brown rice flour
1/2 cup (65g) buckwheat flour
1 tablespoon fiber husk
2 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt

3 ripe FAIR-TRADE bananas
2 tablespoon olive oil
2/3 cup water

1.5 FAIR-TRADE bananas for the topping

Preparation:

1. Preheat the oven to 190°C. Mix the dry ingredients in a medium sized bowl. Set aside.

2. Mash the 3 ripe bananas in small bowl until smooth. Cut the 1.5 bananas for the topping in half. Set aside.

3. Pour the mashed bananas into the bowl with the dry ingredients. Add olive oil and water and mix well, but not too long.

4. Pour the dough into the loaf tin and spread evenly. Place the banana halves on top, with the cut side facing up. Press them slightly into the dough.

5. Place in oven and cover with a loosely placed sheet of aluminum foil or an empty, uncoated tray in the rack above. Bake at 190° for 30 minutes. For the last 5 minutes, remove the aluminum foil and switch the oven to grill. But make sure you keep an eye on things so as not to burn the top

6. Let cool down a little before taking out of the tin. Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.