This post is also available in english.This delicious fruit and nut bread is quick and easy to make and also completely gluten free.
Simply stir together a few delicious dried fruits and seeds together with buckwheat flour and a few other ingredients and put them in the oven.
The fruit bread is suitable as a light and digestive alternative to breakfast white bread or as a snack for hiking or after sports.
Give it a try because it’s simple and good.
WHAT’S the ingredients?
- Flour: This time buckwheat flour
- Nuts: you can choose any nuts you like
- Dried fruits: here you can go as you like
- Seeds / seeds: pumpkin seeds, sesame, hemp seeds, sunflower seeds
- Spices: Always cinnamon, but cardamom, vanilla also fits.
FRUIT and nut BREAD
120 g buckwheat (1 cup)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
pinch of salt
220 g nuts (pecans, almonds) (1 cup)
320 g dried fruit (apricots, dates, raisins and figs) (1 1/2 cups)
110 g seeds (pumpkin seeds, sunflower seeds) (1/2 cup)
Optional: 2 tbsp syrup or coconut blossom sugar
60 ml of oil
295 ml of water + possibly more (1 1/4 cups)
Preheat the oven to 180 ° C. Grease a loaf tin and line it with baking paper.
Mix the flour with the baking powder, baking soda, salt and cinnamon.
Chop nuts and dried fruit and add to the flour mixture together with the seeds.
Pour water and oil over and stir with a spoon well.
Place the dough in the loaf tin and sprinkle with seeds or oatmeal.
Bake for 30 minutes or a knife comes out clean.
Let cool and enjoy.
If you try this fruit and nut bread or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Fruit and nut bread with buckwheat
- 120 g buckwheat flour 1 cup
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch of salt
- 220 g nuts pecans, almonds (1 cup)
- 320 g dried fruit apricots, dates, raisins and figs (1 1/2 cups)
- 110 g seeds pumpkin seeds, sunflower seeds (1/2 cup)
- Optional: 2 tbsp syrup or coconut blossom sugar
- 60 ml of oil
- 295 ml of water + possibly more 1 1/4 cups
- Preheat the oven to 180 ° C. Grease a loaf tin and line it with baking paper.
- Mix the flour with the baking powder, baking soda, salt and cinnamon.
- Chop nuts and dried fruit and add to the flour mixture together with the seeds.
- Add water and oil and stir with a spoon. The dough is watery!
- Place the dough in the loaf tin and sprinkle with seeds or rolled oats.
- Bake for 30 minutes or a knife comes out clean.
- Remove from the oven, allow to sit 30 minutes, remove from tin. Enjoy.
- This Recipe idea is from gorgeous Ellie Bullen.
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[…] English […]
Love the idea of this bread. But the measurements seem off for me. 120g of buckwheat flour left me with a watery mix. Have added extra flour, enough to bring the mix together and will see how it comes out of the oven. Can you give me an idea of how many cups of flour you use? Many thanks!
Hi Rowena. it´s 1 cup flour, 1 1/4 cup water + 1/4 cup oil.
And the dough is watery no worries after baking its a soft bread.
How is your bread so dark? Isn’t buckwheat grey?
I use regular buckwheat flour.
The bread is a lil crumbly because we don’t have the glue protein of wheat flour.
I made this bread this morning and it’s seriously one the easiest and most delicious things I’ve ever made. Thank you so much for this wonderful recipe.
Awe! Thank you sooo much. So happy that you like this recipe.
I’ve being looking forward to make this bread ever since I saved the recipe. I finally made it this morning and It totally lived up to expectations. The perfect balance of flavours and textures. Roll on tommorrow morning when I can have another slice or two for breakfast 🙂
oh that makes me so happy! Thank you much for your nice feedback. 🙂
All the best
Im so glad i made it today, my kitchen smells awesome! I can’t wait to taste it with my Friends tomorrow
so so happy to hear that!
Thank you so much. 🙂
Greetings and happy holidays
This sounds delicious, and I can’t wait to try it! Is this loaf suitable for freezing?
yes that must work, you can freeze it.
There is a huge difference between gram and cup measures. Gram is much bigger. I went with grams as it was your first listed. In the oven now. Hope it turns out.
yes, I prefer gram, its for me a more accurate measurement.
This looks so good! What a great way to enjoy a fall bread without the gluten!
Thanks for sharing! Does it freeze well?