Vegan Cinnamon Buckwheat Bread (oil-free, gluten-free)

loaf of cinnamon whole buckwheat groat bread on a dark cooling rack

4.96 from 43 votes

Vegan Cinnamon Buckwheat Bread (oil-free, gluten-free)

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

Prep Time10

Cook Time1 30

Total Time1 40

Course: WFPB Breads & Muffins

Cuisine: American

Keyword: cinnamon bread, flourless bread, gluten-free, oil-free, oil-free vegan bread, oil-free vegan buckwheat bread, oil-free vegan cinnamon bread, oil-free vegan gluten-free buckwheat cinnamon bread, plant based bread, vegan, vegan oil-free cinnamon bread, vegan oil-free gluten-free bread, vegan oil-free gluten-free cinnamon bread, wfpb, wfpb bread

Servings: loaf (14 slices)

Author: Camilla

Ingredients

2 cups 368 g whole buckwheat groats
Boiling water to cover
1 and 2/3 cups 395 mL water
1/4 cup 26 g flaxseed meal
1/3 cup 48 g coconut sugar (see notes for options)
3 tablespoons 15 g whole psyllium husks
1 tablespoon ground cinnamon
1 tablespoon baking powder
Optional: 3/4 teaspoon fine sea salt

Instructions

Place buckwheat in a large bowl; pour boiling water over. Let stand for 20 minutes (buckwheat should be breaking down. Drain and rinse under cold water.
Preheat oven to 325F (160C). Spray a 9x5-inch (22.5 x 12.5 cm) baking pan with nonstick cooking spray.
Transfer drained buckwheat to a food processor or blender. Add the 1 and 2/3 cup water, flaxseed meal, coconut sugar, psyllium husks, cinnamon, baking powder, and optional salt.
Process, using ON/OFF pulses until almost, but not 100% smooth. Spoon and spread into prepared pan, smoothing the tops.
Bake in preheated oven for 90 to 95 minutes until top appears dry and a toothpick inserted in center of the loaf come out clean.
Cool the bread in the pan, set on a cooling rack, for 30 minutes. Invert the bread to remove from the pan (invert onto a plate or clean dish towel). Turn upright onto the cooling rack and cool completely.

Notes

Storage: 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.

Coconut Sugar Options: An equal amount of cane sugar, lightly packed brown sugar, 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 to 1 and 1/2 cups.

Psyllium Husk Options: 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 and remaining ingredients and blend.

Nutrition