Vegan Cinnamon Buckwheat Bread (GF, oil-free)

Vegan cinnamon buckwheat bread, made from whole buckwheat! Easy to make with only six ingredients, it is lightly sweet, oil-free , yeast-free & gluten-free.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Oil-free
• Gluten-free
• Flourless
• Easy to make
• Frugal
• 6 ingredients
• High fiber (4 grams per slice)
• 4 grams protein per slice

Ingredients for Vegan Buckwheat Cinnamon Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

• Whole buckwheat groats
• Flaxseed meal
• Whole psyllium husks (alternative options in the recipe notes)
• Coconut sugar (alternative options in the recipe notes)
• Ground cinnamon
• Baking powder

You will also need tap water to make the dough. I recommend adding salt, but it is always optional.

Steps to Make Vegan Cinnamon Buckwheat Bread

Note that the complete directions are also in the recipe card below.

Step One: Quick-Soak the Buckwheat

Place the buckwheat in a medium to large bowl and cover with boiling water (enough to cover it by 1 inch (2.5 cm). Soak the buckwheat for 30 minutes.

Drain the buckwheat through a mesh sieve or colander (discard soaking water). The soaking liquid will seem somewhat slimy. It is weird, but 100% normal for buckwheat. Thoroughly rinse the buckwheat under cold water.

Long-Soak Option

If you prefer, soak the buckwheat in cold water for 8 to 10 hours (instead of the quick soak with boiling water). Rinse and drain in the same manner as with the quick-soak.

Step Two: Preheat Oven & Prepare Baking Pan

Preheat the oven to 325F (160C). Spray a 9×5-inch (22.5×12.5 cm) loaf pan with nonstick cooking spray.

Step Three: Process the Batter

Transfer the drained buckwheat mixture to a food processor or high-speed blender. Add the 1 and 2/3 cups water, psyllium husk, flaxseed meal, coconut sugar, cinnamon, baking powder, and (optional) salt.

Process or blend, using ON/OFF pulses/blending until mostly, but not entirely, smooth. Scrape the blending container from the bottom up a few times, to make sure that there is even processing.

Step Four: Divide Batter Between Pans

Immediately scrape the batter into the prepared pan. Smooth the top with a spatula, knife, or the back of a spoon.

Step Five: Bake the Bread

Bake in preheated oven for 90 to 95 minutes or until top appears dry and a toothpick inserted in center of each loaf come out clean.

Cool the bread in the pan, set on a cooling rack, for 30 minutes. Invert the bread (I invert it onto a clean dish towel) to remove it from the pan. Turn the bread upright onto the cooling rack and cool completely.

The result is hearty, cinnamon-scented loaf with nutty, toasty flavor. The bread is perfect plain, but I am partial to toasting my slices.

If you have not thought about using cinnamon bread for sandwiches, do so now! Two slice sandwiches, or open-face, spread with nut or seed butter and topped with fruit make one heck of a meal.

Happy baking!

FAQ

How Should I Store the Vegan Cinnamon Buckwheat Bread?

Store the cooled bread in an airtight container at cool room temeperature for 1 day, the refrigerator for up to 2 weeks, or the freezer for up to 6 months.

What Can I Use in Place of Psyllium Husks?

The whole psyllium husks can be replaced with with 3 tablespoons of chia seeds.

I recommend processing the chia seeds with the water (to break them down) before adding the buckwheat and remaining ingredients. So, in step 3, add the water and chia seeds to the blender and blend. Then add the drained buckwheat, remaining ingredients, and blend.

What is a Good Replacement for Coconut Sugar?

An equal amount of granulated cane sugar, lightly packed brown sugar, sucanat, or sugar-free granulated sugar substitute (meant for baking) can be used in place of the coconut sugar.

An equal amount of liquid sweetener can also be used; decrease the total amount of added water from 1 and 2/3 cups (395 mL) to 1 and 1/2 cups (355 mL).

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