The idea for this recipe comes from Pep’s Free From Kitchen, but my version is egg white-free, with the addition of some hemp milk to make up for the lack of moisture. The bread is still pretty dry, and bakes much quicker than Pep’s, but it’s the first bread I’ve been able to eat in a year!
1 c. organic buckwheat flour
3/4 c. organic quinoa flour
2/3 c. water
2 T. melted ghee or duck fat
2 pastured egg yolks
1 t. baking soda
1/2 t. sea salt
1/4 c. raw hemp milk
Preheat oven to 350 degrees F. Grease a small loaf pan (6.x 3 inch). Whisk together the water, ghee, hemp milk and egg yolks. In a medium bowl, stir together the dry ingredients. Add the wet ingredients and stir until combined. Pour the batter into the prepared pan. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Serve with lemon curd or duckfat honey butter.
I was scanning through, saw this and thought it sounded similar to mine and it is mine! I’m really glad it worked for you. Thanks for the shout out. You might want to look into adding a little flaxseed meal as it will soak up moisture and help make the bread softer and moister, a few of my bread recipe use it like that. Thanks again for trying the recipe and enjoy your bread.