Rosemary Pear Buckwheat Bread (Gf, V)

I used to always crave sweets and would die for a big plate of sugar. Recently, for the first time in my life, I sometimes can't even finish a cookie because it is too sweet for me. I SWEAR these are words I never thought I would say. Am I dreaming? Is this a nightmare? Is this adulthood?


Honestly, I don't know what's gotten into me but I do know that it has inspired me to to make "sweets" that aren't quite as sweet! I mean there's rosemary in my bread, there's basil in my cookies, and there's lavender in my coffee- someone please pinch me.


Rosemary Pear Buckwheat Bread


Ingredients:

  • 3/4 cup oat flour (make your own by putting whole oats in a food processor or blender)

  • 1 cup buckwheat flour

  • 1 Tbsp coconut flour

  • 1 Tbsp arrowroot flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup coconut oil, melted

  • 1/2 cup maple syrup

  • 1/4 cup milk of choice

  • 1/4 cup flax egg (1 1/2 Tbsp flax meal + 2 1/2 Tbsp warm water)

  • 1/4 cup homemade pear "apple" sauce OR applesauce

  • 2 twigs fresh rosemary, chopped

  • 2 pears, cubed

  • Optional: Top with cocoa nibs, pomegranate seeds, sliced pear, or chopped nuts.


Directions:

1- Preheat oven to 350°F

2- Mix flours, baking powder, baking soda, and salt together in a bowl.

3- Mix melted coconut oil, maple syrup, milk, flax egg, and applesauce in a separate bowl.

4- Add dry ingredients to wet ingredients and mix until combined. Mix in rosemary and pears until evenly distributed.

5- Pour into an oiled loaf pan and bake for 55 minutes or until toothpick comes out clean.


* This bread is a bit crumbly right when it comes out of the oven. If you leave it out for a day or over night it will become a lot easier to cut and serve!





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