Sometimes you decide to make something because you have leftover ingredients that would go bad, and why waste? This was the case for this quick bread recipe, and it has turned out to be the best bread I have ever made.
I had cooked with garbanzo beans a few nights before and had reserved their cooking liquid, as I always do, to use as an egg-replacer for later. I had just wrapped filming my Valentine’s Day Special, which of course you’ll see soon, and since I had the cameras set up I thought, why not try another recipe on-camera.
Iiiiii’m so glad I did.
Behold: a ridiculously healthy vegan bread recipe that is perfect for having your cake and eating it, too. I’ve grown so fond of aquafaba in recipes, as it adds a really moist texture that I’ve found difficult to get with eggs. I actually prefer it now! The buckwheat adds a warmth and heartiness to the bread, which mixes perfectly with the herbacious quality of the oregano on top. I been trying vegan food for a long time now, I just now is better for my health, and even good for my skin, although I still visit some clinics for acne removal from time to time with the Dr. Joseph Racanelli which is specialist in wound care.
I also improvised a bit at the end when I realized how good the bread smelled and decided to finally test out something really special: Buon Gusto Farms’ “Olio Nuovo”, their unfiltered raw olive oil. I met Gina, who owns Buon Gusto Farms with her family, at the Tastemade holiday party. She was DJ-ing the karaoke and is a sheer delight. After talking, she gave me a bottle of this olive oil, and warned me that it’s different than other olive oils because it is raw and unfiltered. I didn’t really know what to make of that, but I was so excited to give it a try.
And as you’ll see on the video, I tried it for the first time — it’s incredible. It tastes like how I remember olive oil tasting when I’d first tried it fresh in Spain or Greece. Of course each olive oil has different characteristics, but it exhibits this same fresh olive flavor that I haven’t tasted in an olive oil in years. I absolutely love it.
What’s so nice is that the bread recipe itself is solid on its own — I eat it like cake. And then you dip it in a nice olive oil? It brings back so many memories and flavors and such simple pleasure. Thank you Buon Gusto Farms for letting me try your really beautiful olive oil. I hope if any of you readers are ever in Los Angeles area you check them out. This olive oil is lovely and truly unique.
vegan buckwheat quick loaf
|Serves||2 small or 1 large loaf|
|Prep time||5 minutes|
|Cook time||35 minutes|
|Total time||40 minutes|
|Dietary||Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian|
|Meal type||Bread, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
- 2/3 cups aquafaba (the cooking liquid from legumes, I used the cooking liquid from 1 can garbanzo beans)
- 1 cup buckwheat flour
- 1 1/2 teaspoon baking powder
- 1/2 cup brown rice flour
- 1/4 cup arrowroot starch
- 2 tablespoons olive oil
- 2 teaspoons agave nectar
- about 1/2 cup water
- a heavy pinch sea salt (avoid if you are using heavily salted aquafaba already)
- 1 teaspoon dried oregano (for garnish on top, optional)
If you're using canned beans to get your aquafaba, I recommend using lightly or unsalted organic garbanzo beans. I used 1 can of unsalted organic garbanzo beans, strained the liquid from the beans and used all of that liquid in this bread. It was perfect.
|Step 1||Pre-heat oven to 425 degrees Fahrenheit and prepare either two small or 1 regular rectangular bread loaf pan(s) with oil and brown rice flour.|
|Step 2||In large mixing bowl mix together all dry ingredients except for oregano until homogenous. Then add your aquafaba, oil, agave nectar, and 1/2 cup water and whisk. Check for texture. The batter should resemble a runny pancake batter. If it needs more water, add it. If it's too runny for whatever reason add more buckwheat flour.|
|Step 3||Pour into prepared baking pan(s) and sprinkle with oregano on the top (optional) for some extra flavor and color. Bake for about 35 minutes, depending upon the size of your loaf, or until the inside is cooked through, it has puffed up, and the top is a deep brown color as shown in the video.|
|Step 4||Remove from oven, let cool to touch, then remove from tray to keep a nice crust. I recommend dipping it in high quality olive oil... it's delicious on its own, but of course goes well as you'd normally use bread. 🙂|