Who doesn’t love a little walnut and raisin bread? When I was younger, my mom would buy a nut and raisin loaf from the local cafe. Paired perfectly with salty butter, this savoury loaf could almost swing both ways. Jam-packed with omega-filled seeds, crunchy walnuts along with bursts of sweetness from the raisins – I give this loaf about 20 minutes in your household. I top mine with salty fried eggs or lashings of crunchy peanut butter. A good old slice of cheddar and marmalade would be delish too.
- 1 cup of buckwheat flour
- 2 tablespoons of psyllium husk powder (I used this one)
- ½ tsp of baking soda
- 1 tsp of baking powder
- A large pinch of salt (do this to your preference – you can taste a bit of the dough before you bake it as it is vegan)
- ½ a cup of gluten-free porridge oats
- ¼ a cup of mixed seeds (I used a mix of pumpkin, sunflower, hemp, flax and sesame)
- ¼ cup of walnuts, chopped
- 3 tablespoons of raisins
- 2 cups of filtered water
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of apple cider vinegar
Set your oven to 180ºC and line a loaf tin. In a large bowl, sieve your buckwheat flour, baking powder, baking soda, psyllium husk and salt. Add in all of the other dry ingredients. Make sure the dry mix is well combined and the raisins and walnuts are distributed evenly.
In a separate bowl, mix the water and the apple cider vinegar. Add this to the dry mix and combine until a sticky dough forms. Once the dough has just formed (don’t overwork it) add your olive oil. Slowly work the dough to combine the oil as best you can. There will be an oily film on the dough and that’s okay. It’ll be easier to handle like this. Shape the dough into a loaf shape, keeping most of the height. It won’t fit the whole length of the loaf tin but it’s there to keep the sides intact. Bake for 30- 35 minutes or until a toothpick comes out clean.
Serve alongside your favourite spreads and enjoy! Why not try my simple linseed bread next?