Buckwheat millet bread from Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar (page 56) by Amy Chaplin

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Notes about this recipe

  • Eat Your Books

    Allow to pre-soak overnight. Can substitute olive oil for virgin coconut oil.

  • jenburkholder on August 06, 2020

    This is quite good, although you must like the flavor of buckwheat, since it's strong. In our oven, it takes longer to bake than suggested. The seeds also fall off the top, so I omitted them the second time and it was much cleaner to eat. Keeps well for a few days and makes an easy, healthy breakfast.

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