Buckwheat and Quinoa Bread - Fermented | Gluten-Free | Yeast-Free
The easiest and possibly the healthiest bread ???? in the world!
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LINK TO FULL RECIPE HERE:
** IF YOU LIKED THIS RECIPE - YOU SHOULD TRY OUR MILLET VERSION**
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BREAD: Is it good for you?
When you first embark on a whole food plant-based journey, it may seem like you have to give up a lot of the staple foods that you enjoy... like bread! Yes, indeed, most commercially made bread (even the whole-wheat kind) is far from healthy. In most cases, store-bought bread is nothing more than a chemical concoction of nutrient-depleted ingredients-starchy carbs mixed with quick rise yeast and preservatives. Luckily, you do not need to ban bread from your diet altogether. Especially if you are willing to make one at home from a recipe that focuses on clean, nutrient-dense ingredients.
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Keep it simple
If you’re not ready for fermented starters, cultures & complicated measurements you may be interested in this recipe!! It’s made from soaked buckwheat, quinoa and flax seeds - this gluten-free combination creates a tasty bread rich in minerals, proteins, dietary fiber, B vitamins, and antioxidants.
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Why should you try this recipe?
Baking (and really any creative time in the kitchen) can be GREAT therapy, plus this recipe requires no special skills and it tastes incredible. Watch the video or go over to our website (activevegetarian.com) and start creating your own gut healthy, no fuss fermented Buckwheat and Quinoa Bread.
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AMAZING PLANT BASED BUCKWHEAT BREAD ???? My best bread recipe yet!
Buckwheat Bread is a delicious way to enjoy a super healthy gluten-free bread. Even though buckwheat has the name wheat in it , it is actually not in the wheat family. Buckwheat is full of fiber, vitamins and minerals which makes it even more robust than wheat bread and has a slightly nutty flavor. The texture of the the bead is soft and spongy and individual slices hold together well which makes it great for sandwiches.
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Oats & Buckwheat Banana Bread 香蕉双麦蛋糕
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改良传统磅蛋糕,一款低碳水的香蕉双麦磅蛋糕分享给大家。
第二十期:香蕉双麦蛋糕。健康美味、颜值爆表的香蕉蛋糕,做早餐、下午茶都很合适哦。
相比老式的磅蛋糕,这款是减油、减糖、低GI版本,自己动手的好处就是可以控制卡路里的摄入,在外面买来的蛋糕,虽然你没有参与它的制作的过程,但你却实实在在的摄入了它满满的高碳水。希望大家可以吃的健康一些,平时注意一下碳水的摄入量吧。
小贴士:
我用的是整粒燕麦并且没有打碎,口感比较糙、有嚼劲。大家可根据喜好选择燕麦碎或整粒燕麦。如果使用燕麦碎可以把此方子的中筋面粉换成全麦面粉,平衡一下口感。
此款蛋糕热吃口感好,吃前微波炉加热30秒,罪恶的搭配上奶油或者冰淇淋就成一道快手甜品了。
此方子的甜度属于低甜型,喜甜的朋友请适当增加甜味剂的使用。
还有很多食材与香蕉蛋糕很搭,例如:芝麻和花生酱。喜欢烘焙的朋友们可以尝试一下。
关于抗性淀粉:
我比较喜欢做蛋糕的时候加入些燕麦。以此磅蛋糕为例,香蕉、荞麦和燕麦都是含有抗性淀粉的食物,而含有抗性淀粉食物在体内消化缓慢,吸收和进入血液的速度都慢。其性质如溶解纤维(与其他碳水不同的是,它们在人体小肠内无法消化及吸收,只在大肠中被微生物发酵利用),所以有一定的瘦身和抗饥饿效果。含有抗性淀粉的食物还有糯米、蚕豆、青豆和黑麦等。在减肥的朋友们可以mark一下。当然如果你的胃不好也不要多食,毕竟会给胃带一些负担。
食材:
湿食材:
椰子油95克
开水 融化椰子油用
香蕉 360克
鸡蛋 两个
无糖杏仁奶 110毫升
大米麦芽糖浆 45克
香草酱 1茶匙
干食材:
中筋面粉(可用全麦粉代替)90克
荞麦粉 50克
燕麦 160克
小苏打 ¼ 茶匙
烘培粉 ½ 茶匙
红糖 55克
装饰:
香蕉 一个
生蜂蜜 少许
开水 少许
做法:
湿食材:搅拌机中加入 香蕉、鸡蛋、无糖杏仁奶 、大米麦芽糖浆、香草酱、融化的椰子油,拌匀。(没有搅拌机的需要把香蕉压碎与其他食材混合均匀即可)
干食材:料理机中加入面粉、荞麦粉、燕麦、小苏打、烘焙粉和红糖,拌匀。
将湿食材加入到干食材中搅拌均匀,入模具,加入一个香蕉做装饰。
烤箱预热至180c/ 356f 烤50分钟左右。
放凉后刷上生蜂蜜水增亮装饰,即成。
Ingredients:
Wet Ingredients:
95g Coconut Oil
Boiled Water to melt Coconut Oil
360g Bananas
2 Eggs
110ml Unsweetened Almond Milk
45g Rice Malt Syrup
1tsp Vanilla Bean Paste
Dry Ingredients:
90g Plain Flour (or Wholemeal Flour)
50g Buckwheat Flour
160g Rolled Oats
¼ tsp Bi-Carb Soda
½ tsp Baking Powder
55g Brown Sugar
Extra Garnish:
1 Banana
Raw Honey
Boiled water
Music:
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Buckwheat, Quinoa, Oat, & Chia Gluten Free Bread
This repost corrected previous sound problems.
It’s been over a year since I got this recipe from Jill Dalton, while she was being interviewed by Chef AJ. She sold me on it me when she described this as “the mother of gluten-free bread”. I agree!
I am strictly gluten-free, as are the recipes that I share. I rarely eat bread because although I can find gluten-free bread it is rare to find a healthy version that is made with whole grains. Typically the ingredients are highly refined starches like tapioca starch, potato starch, corn starch, or rice starch.
This dense whole grain bread is dairy, oil, and sugar free. It is satisfying, and a good source of protein, fiber, and nutrition. The best part is that it’s delicious! I keep it in the refrigerator, slice it and have a bit with a nut butter as a snack with tea in the later afternoon, or toast it for a crunchy bit of bread with soup, stew or a salad. In the video I spread a bit of mango chutney on it, one of my favorite savory/sweet spreads. The flavors and the texture are strong enough to handle that slightly sweet, tangy, and spicy condiment.
Enjoy!
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Oat and buckwheat GF loaf
Oat and buckwheat GF loaf. Suitable from 12 months . Wheat, Dairy & Gluten free. Keeps 4/5 days in a cool place or freezes.
Pre heat oven to 200c
Line a medium loaf tin with baking parchment.
INGREDIENTS:
pinch of salt
100g buckwheat flakes
200g gluten free rolled oats
100g millet flakes or quinoa flakes
2 teaspoons of gluten free baking powder
1 tablespoon of blackstrap molasses or date paste
500g pot of plain soy yogurt or any other dairy free yogurt
1 tablespoon of chia seeds or 1 tablespoon of cornflour if you do not wish to use the seeds
Buckwheat Flour Bread: no yeast, no rise, no dairy & gluten-free & vegan
This is an easy buckwheat flour bread recipe that is gluten-free, as buckwheat is naturally gluten-free, has no yeast, and is easy to make it is a no-knead recipe, with no dairy or eggs so it is also vegan-friendly. I was wanting to experiment with buckwheat flour bread for a while. After being inspired by a few recipes online I worked out my own combination. I love seeds so I have included sunflower and pumpkin seeds. A healthy breakfast alternative for toast. This bread is full of protein and fibre and the bread more of a dense texture. We love this toasted with spreads. Store in the fridge for 1 week or freezer for 6 months. #buckwheatbread #glutenfreebuckwheatbread #noyeastbread #healthierbread #glutenfree #buckwheatflour #bakingwithbuckwhet
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Takes – 20 minutes of prep
Bakes – 80 minutes
Makes – 1 small loaf 12 slices
Tin – 9cm x 21cm (3.5 x 8.5 inches)
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Ingredients
* Pumpkin seeds – 70g, 2.5 oz (1/2 cup)
* Sunflower seeds – 70g, 2.5 oz (1/2 cup)
* Water – 250ml, 8.5 fl oz + 125ml, 4.2 fl oz (1.5 cups)
* Ground flax seeds – 60g, 2.1 oz (12 tablespoons)
* Buckwheat flour – 200g, 7.1 oz (about 1 cup + 1/3)
* Baking powder – 2 teaspoons
* Salt – 1/2 teaspoon
* Whole psyllium husks – 2 tablespoon
* Apple cider vinegar, lemon juice or white vinegar – 1 tablespoon
* Baking soda/bi-carb soda – 1/2 teaspoon
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Recipe link
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Chapters
0:00 how to make buckwheat flour bread with no yeast, no kneading
0:18 preheat oven to 200˚C/180˚C fan 400˚F/ 350˚F fan
0:25 pre-toast seeds then cool
0:47 add water to ground flax and rest for 10-15 mins to get thick and gel-like
1:37 whisk flour, baking powder and salt
2:12 add in psyllium husks
2:34 prepare small loaf tin 9 x 21cm (3.5 x 8.5 inches)
3:06 add flax liquid into the flour mix and combine
3:27 apple cider vinegar and baking soda
4:03 add in seeds
4:23 pour the dough into the baking tin
4:50 bake 60 minutes and add a ramekin of water to the base of the oven
5:22 remove from the tin and turn upside down bake for an extra 10 minutes
5:49 cool completely before slicing
6:00 reveal and texture close up
6:10 store in fridge for 5 days or in the freezer for 6 months
6:22 outro
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