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Courgette buckwheat bread recipe

Courgette buckwheat bread recipe


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  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Courgette cake

Yielding two loaves, this sweet and cinnamony courgette bread just got healthier with less sugar, more nuts, and the addition of buckwheat flour.

1 person made this

IngredientsServes: 24

  • 3 eggs
  • 240ml vegetable oil
  • 300g caster sugar
  • 225g grated courgette
  • 2 teaspoons vanilla extract
  • 250g plain flour
  • 120g buckwheat flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 120g chopped walnuts, toasted

MethodPrep:15min ›Cook:1hr10min ›Extra time:30min › Ready in:1hr55min

  1. Preheat oven to 170 C / Gas 3. Grease and flour two 20x10cm loaf tins.
  2. Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in courgette and vanilla extract. Combine plain flour, buckwheat flour, cinnamon, bicarb, baking powder, salt and nuts in a bowl. Stir flour mixture into egg mixture. Divide mixture into prepared tins.
  3. Bake in preheated oven until a skewer inserted into the middle of the loaf comes out clean, 60 to 70 minutes.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by Melanee Van Ee-Mortensen

Definitely healthier...but cut the oil by half and do half greek yoghurt. I started with the other recipe version that this came from on this site. Greek yoghurt added protein and kept nice and moist. Half brown sugar and half white for flavor. Otherwise, followed it completely, and it is great.-05 Sep 2015

by Nbrown623

I made this gluten free by substituting all the flour for gluten free all purpose flour plus 2 teaspoons of Xanthum Gum. I also added the zest of one lemon. It is awesome!-08 Apr 2015

by Deb C

It’s that time of the year where I’m besieged by the horde of zucchinis growing in the garden. I try to fend them off with any recipe I can find and of course zucchini bread is constantly being baked. So it’s nice to find a recipe that offers something a little different. The buckwheat flour adds a subtle change to the ordinary zucchini bread. The bread is not as moist as most zucchini breads I’ve made, but it has good flavor.-15 Aug 2013


Raw Vegan Zucchini Bread

My Mediterranean Almond Bread (Raw Food Sandwich Bread) caused quite a stir when I posted it, getting me some very kind comments on various discussion boards. It&rsquos so fantastic to know that something I&rsquove created has helped someone find a piece of the puzzle that they so needed to help them live a healthier life &mdash in this case, an alternative to bread. That tactile feeling of holding something when eating (get your head out of the gutter!) is very important to me, as it is to a lot of people.

When I mentioned, what seems like ages ago, that I was developing a nut-free version of my bread, I had quite a few emails asking me for the recipe. So here it is, and I have to say I&rsquom very pleased with it and have been enjoying mushroom sandwiches for weeks now. They&rsquore so great &mdash once you have the bread made, it&rsquos so quick and easy to build a sarnie! Enjoy!


Recipe Summary

  • 1 cup buckwheat flour
  • 1 cup teff flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1 lemon, zested
  • 3 eggs
  • 1 cup applesauce
  • ½ cup maple syrup
  • 1 tablespoon coconut oil, melted
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup raisins
  • 1 cup slivered almonds

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Mix buckwheat flour, teff flour, cinnamon, baking soda, salt, baking powder, and lemon zest in a bowl. Beat eggs, applesauce, maple syrup, coconut oil, and vanilla extract together in a large bowl with an electric mixer until well blended. Gradually add flour mixture to wet ingredients, beating on low speed until batter is just blended. Gently fold zucchini, raisins, and almonds into batter until evenly distributed pour into prepared loaf pan.

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


Guinness Buckwheat Bread

This Guinness Buckwheat Bread has an entire bottle of Guinness Stout in the dough. The stout flavors and aerates the bread and the buckwheat flour lends great flavor and color to the loaf.

Because I was very busy testing St. Patrick&rsquos day recipes I had a six pack of Guinness in the refrigerator. I&rsquod already used a few bottles making Guinness Chocolate Fudge Cake and Triple Guinness Bundt Cake.

Beer & bread are natural partners. They&rsquore both, essentially, a grain base mixed with yeast which is left to ferment until CO2 bubbles are formed. The bubbles give beer their carbonation and cause bread to rise.

As a matter of fact, the sourdough starter I used to make this bread was originally made from mash which was left over from my son&rsquos beer making. So this bread has brought that sourdough starter full-circle. (If you don&rsquot have a sourdough starter follow the alternate instructions)

As for the &ldquoBuckwheat&rdquo part of this bread, well, I&rsquod just bought a bag of buckwheat flour specifically to do some recipe testing.

By the way, buckwheat isn&rsquot a wheat at all, it&rsquos the seed of a plant which is related to rhubarb and sorrel. You can read all about it on Wikipedia if you&rsquore interested.

Scroll through the step by step photos to see how to make Guinness Buckwheat Bread:

Use an entire bottle of Guinness in the dough. Let the dough rest 20 minutes so the gluten can start to develop. Fold the four sides of the dough to the center and flip the dough over. Rise overnight. Slash the loaf with a razor or sharp knife. I added some poppy seeds to my loaf.

I love the deep color and flavor of this bread. The sourdough starter, Guinness and buckwheat come together for a flavorful, chewy and savory loaf. This is a really great sandwich bread and it keeps for days.

If you love this recipe as much as I do, I&rsquod really appreciate a 5-star review.


Bread in all shapes is something which was an everyday food as I grew up. When you have to or choose to be gluten free it’s not so easy to pick up breads from the store or bakery anymore and choices, if there are any, are usually very limited. But making your own bread doesn’t have to be complicated and when you bake your own there are no strange additives and unnecessary sugar. This semi-sweet courgette/zucchini bread does require a few ingredients but is dead easy to make and tastes yummy for breakfast!

Courgette adds a moisture to the bread which is sometimes hard to create when baking both gluten free and vegan. It also adds a really interesting flavour which I find slightly savoury and smooth.

I don’t often use gluten free flour blends as they tend to mainly contain a variety of starches. Instead I mix a few different flours when I bake to achieve the consistency and flavour I want. I like adding almond meal to my breads to give it a nutty flavour but it can be changed to more buckwheat and rice flours and the almond milk can be replaced by rice milk for a nut free alternative.

Buckwheat is a naturally gluten free, and is actually not even a grain but a seed. Research has shown that it can help keep a clean cardiovascular system and prevent heart disease as the flavanoids in buckwheat have a positive impact on our cholesterol. In comparison to wheat breads it also has a more positive effect on our blood pressure and insulin levels, keeping them level rather than spiking them. Therefore it can be a better choice for people with diabetes.

I added some dried spices which for me are flavors of autumn. Ginger, cloves and cardamom all have warm connotation to me and add some flavor to this bread. Ginger in itself is great for the immune system and has anti-inflammatory properties which also make it perfect for colder times.


Raw Zucchini Bread

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Some days I just crave something soft and chewy and filling. Like a piece of bread.

But any time I’ve eaten a piece of good quality, wholemeal organic sourdough bread recently, it just tasted like cardboard – flat and tasteless. Bleck!

Funny how quickly our taste buds adjust.

So I was over the moon when I tried this recipe for raw bread, based on buckwheat, red capsicum and zucchini, and found that it was both strong and soft, just like bread should be.

I spent most of my childhood years unable to eat bread, and then a good many more years after that perfecting a baked gluten-free bread recipe, just so I could enjoy the taste and texture of bread.

Although it was soft and tasty, it was never really strong enough to make proper sandwiches that you could pick up and bite, without the bread falling apart.

So the search for a good bread recipe is a well-trodden path for me.

I’ve played with raw wraps and raw crackers and raw crepes and things calling themselves raw bread, but everything I tried was too tough, too crumbly or too full-flavoured.

But this bread, I can make sandwiches with.

Sandwiches that hold together when I pick them up.

Sandwiches that I can bite into, and chew easily.

Sandwiches that taste like the fillings, not the bread.

I’d even go so far as to say that this recipe is better than my “amazing gluten-free bread” recipe that I must have cooked hundreds of times over the years.

So it’s safe to say I’m pretty happy about discovering this recipe for raw zucchini bread.

And because the flavour of this raw bread is so neutral, you can put almost anything with it.

Like raw walnut bolognese, home grown Tommy Toe cherry tomatoes and fresh basil. (Mmmm.)

Or almond butter, mashed banana and fresh blueberries. (Heaven.)

Or cashew cheese, avocado and tomato. (Oh yeah.)

Or cashew butter and raw honey. (Sweeeeet.)

Or avocado caesar dip and tomato. (Yum.)

Or my favourite, almond butter and mashed banana. (Wow.)

It’s my raw equivalent of peanut butter and jam, and boy does it taste good!

The possibilities are endless and terribly exciting.

So the next time I’m craving something filling and soft and chewy, I know what I’m going to make.


Raw Buckwheat Bread

This raw buckwheat bread is so easy to make in your dehydrator and is a nutrient-dense healthy alternative to conventional bread for a sandwich.

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1 1/2 cups sun-dried tomatoes
  • 3 cups sprouted buckwheat
  • 1 cup flaxseed meal
  • 3 1/2 cups peeled zucchini, roughly chopped
  • 2 cups apple, cored and roughly chopped
  • 3 tablespoons fresh lemon juice
  • 2 avocados
  • 1 large yellow onion
  • 1/2 cup finely chopped flat-leaf parsley

Instructions

Pulse the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs into a food processor fitted with the s blade until thoroughly mixed.

Divide the mixture in half and place on non-stick sheets on dehydrator trays. Use a spatula to spread the mixture evenly to all 4 sides and corners of the non-stick sheet. If mixture is too sticky you can wet the spatula to make things easier.

Recipe Notes


Gluten-Free Zucchini Bread

UPDATED 7/2018: This Gluten-Free Zucchini Bread is still my favorite tried-and-true recipe! I look forward to making it every year and even 3 mini loaves don&rsquot last long at my house.

I originally developed this recipe using my gluten-free flour blend (30% buckwheat flour, 30% almond flour, 30% potato starch, and 10% arrowroot powder). I love, love how recipes turn out using my blend.

Buckwheat has elastic properties that are so helpful in gluten-free baking. The starches and almond flour also keep baked goods light and flavorful.

However, if you don&rsquot have Erin&rsquos Gluten-Free Flour Blend on hand you can definitely use store-bought gluten-free flour.

The amount of flour you&rsquoll need to use will be different as my blend is less dense than most mixes.

Lately, I&rsquove liked using King Arthur Flour Gluten-Free Measure-for-Measure Flour. If you use gluten-free all purpose flour I also recommend adding a little almond flour along with it.

Almond flour keeps gluten-free baked goods moist and gives them a delicious flavor. I buy almond flour at Costco or on Amazon.

I also think this zucchini bread it turns out so good using mini loaf pans. Mini loaves bake perfectly through on the middle without getting overbaked on the outside.

Mini gluten-free loaves also rise better. I think small slices of quick breads are fun to eat anyway!

I tested and re-tested this recipe when I was developing it. My non-gluten-free eating family members have declared it better than regular zucchini bread. I hope you like it!

FAQ

Can I use a blend besides yours?

Great question! Yes &ndash if you don&rsquot have my gluten-free flour blend mixed up you can use 1 cup of all purpose gluten-free flour and ¼ cup of almond flour. I like King Arthur Flour Gluten-Free Flour. Be sure to use a mix that contains xanthan gum!

Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.


Buckwheat Bread (gluten-free, dairy-free, egg-free)

I’ve been searching for a bread that I could make that is gluten, dairy, and egg free to satisfy as many of my alternative eaters as possible, while being full of nutrients, delicious, and hearty to eat.

But most of all, I wanted it to be bread-y.

You know, like bread is supposed to be. I wanted to toast it, slice it, spread stuff on it, and generally, enjoy it like bread.

So many “healthy” or gluten-free breads fall short in some (or all) of those departments.

But not this Buckwheat Bread!

Despite its name, buckwheat is not actually related to wheat at all, which makes it a wonderful alternative for those with allergies or intolerances.

Buckwheat groats are the fruit seed of the buckwheat plant, and much like oats (they’re in the same family), it’s a nutrient dense plant that boasts manganese, copper, magnesium, fiber, protein, and makes a wonderful bread base.

If you’ve read my blog about overnight oatmeal and preparing grains properly, you know I’m a fan of fermented foods and fermenting grains for better digestion and nutrient absorption.

I was truly awed the first time I made this recipe, inspired by the amazing folks at Breadtopia. The credit for this recipe goes to them, and I hope you’ll enjoy my rendition of it!

*update 10/29/17: some of you noticed some variations in your experience during the fermenting process, which prompted me to do some further experimentation and research. THANK YOU for your comments and questions!

Because we cannot always control the freshness or treatment of the groats we buy prior to their arrival to our home, they may arrive in various states (this is true of many foods – we’re just not as aware as we don’t cook from scratch always). To combat some of the unknowns and also to create the best experience, I have added some additional optional steps around rinsing the groats more during the fermentation process. I have made over 20 batches of this bread to date and only once had a slightly ripe smell – which I attributed to lack of freshness of the groats, but of course that’s an unknown. Please let me know how the rinsing goes and how your bread turns out! xoxo


THERMOMIX ® RECIPE

Place the buckwheat in a large glass bowl and cover with filtered water. Soak for 6 hours or overnight, then rinse and drain thoroughly. Place the drained buckwheat into TM bowl with the 250g water and 2 tspns seasalt and, with the assisstance of the spatula, blend on speed 7 / 40 secs or until you have a creamy batter. Pour the batter back into the glass bowl and cover with a plate. Place bowl somewhere very warm for 10 hours to ferment. If you have a dehydrator, set to 37 deg and allow to ferment overnight, otherwise leave in the sun for the day. Once fermented, carefully spoon mixture, so as not to break the airpockets, into a lined bread tin and bake for 50 mins at 180 deg.

This bread is best eaten straight out of the oven or kept in the fridge and toasted.

Accessories you need

Spatula TM31

This bread is high is highly nutritious. By fermenting the buckwheat, the phytic acid is greatly reduced and the phytase enzyme is released to allow for easy digestion. Toast and smother with butter or enjoy with avocado and seasalt

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.