25+ Delicious Buckwheat Oat Flour Bread Recipes You’ll Love

Welcome to the world of buckwheat oat flour bread, where wholesome ingredients meet delectable flavors! If you’re looking to add nutritious, gluten-free options to your baking repertoire, you’ve come to the right place.

Buckwheat, despite its name, is not a wheat and is naturally gluten-free, making it an excellent choice for those with dietary restrictions. Combined with oat flour, it creates a wonderfully tender texture, perfect for a variety of bread recipes.

In this article, we’ve curated 25+ buckwheat oat flour bread recipes that cater to diverse tastes and occasions. From hearty banana bread to delightful muffins and savory loaves, these recipes are not only easy to follow but also packed with nutrition.

Whether you’re an experienced baker or just starting, you’ll find something here to inspire your next baking adventure.

Let’s dive into the goodness of buckwheat and oat flour, and discover how you can elevate your baking game with these scrumptious recipes!

25+ Delicious Buckwheat Oat Flour Bread Recipes You’ll Love

Incorporating buckwheat oat flour into your baking not only adds a unique flavor but also boosts the nutritional profile of your breads. With 25+ buckwheat oat flour bread recipes at your fingertips, you now have a wealth of options to explore and enjoy.

Each recipe offers a delightful twist on traditional bread-making, allowing you to experiment with different ingredients and flavors.

Whether you’re baking for a special occasion, a cozy family breakfast, or simply to enjoy a slice with your favorite spread, these recipes will help you create delicious, wholesome breads that everyone will love.

So grab your mixing bowl and get ready to bake some delightful loaves that nourish both body and soul.

Buckwheat Oat Flour Banana Bread

This moist and flavorful banana bread combines the nutty taste of buckwheat flour with the wholesome goodness of oat flour, resulting in a delightful treat perfect for breakfast or a snack.

Packed with ripe bananas, this bread is not only delicious but also gluten-free, making it suitable for those with gluten sensitivities.

The addition of walnuts adds a satisfying crunch, making this recipe a wholesome choice for any time of day.

Ingredients:

• 2 cups ripe bananas, mashed (about 4 medium bananas)
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup buckwheat flour
• 1 cup oat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup walnuts, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed bananas, maple syrup (or honey), melted coconut oil, and vanilla extract. Mix until well combined.
3. In a separate bowl, whisk together the buckwheat flour, oat flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Buckwheat Oat Flour Banana Bread is a fantastic way to use overripe bananas while enjoying the benefits of gluten-free grains.

The combination of buckwheat and oat flour not only adds a unique flavor profile but also contributes to a wholesome, nutritious loaf that can be enjoyed for breakfast or as a midday snack.

Store leftovers in an airtight container for up to a week, or slice and freeze for quick, healthy treats on busy days.

Savory Buckwheat Oat Flour Bread

This savory bread recipe is a delightful addition to any meal, offering a hearty, nutty flavor from the buckwheat flour.

It’s perfect as a side dish for soups and salads or as a base for sandwiches.

With a blend of herbs and spices, this bread is incredibly versatile, making it a great option for various palates.

The combination of buckwheat and oat flour not only provides a unique texture but also adds essential nutrients, making it a wholesome choice for any meal.

Ingredients:

• 1 cup buckwheat flour
• 1 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 1/4 cups buttermilk (or non-dairy milk with 1 tablespoon vinegar)
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the buckwheat flour, oat flour, baking powder, baking soda, salt, garlic powder, oregano, and black pepper.
3. In a separate bowl, whisk together the buttermilk, olive oil, and honey (or maple syrup).
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Savory Buckwheat Oat Flour Bread is not only easy to make but also incredibly versatile. Its nutty flavor pairs well with a variety of dishes, making it a great accompaniment to soups, salads, or even as a standalone snack.

The addition of herbs and spices elevates the taste, turning a simple loaf into a flavorful addition to your meals. Enjoy it fresh, or toast slices for an extra crunch. This bread is sure to become a staple in your kitchen!

Buckwheat Oat Flour Focaccia

This Buckwheat Oat Flour Focaccia is a gluten-free twist on the traditional Italian bread, infused with olive oil and topped with fresh herbs.

The unique flavor of buckwheat complements the earthy notes of oat flour, making this focaccia a delightful addition to any meal. Serve it as an appetizer, with dips, or as a side to your favorite Italian dishes.

This recipe is not only easy to prepare but also allows for creativity in toppings, making it a fun and flavorful baking project.

Ingredients:

• 1 cup buckwheat flour
• 1 cup oat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cups warm water
• 1/4 cup olive oil, plus more for drizzling
• 2 teaspoons fresh rosemary, chopped (or other herbs)
• Sea salt for topping

Instructions:

1. Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, mix together the buckwheat flour, oat flour, salt, baking powder, and baking soda.
3. Slowly add warm water and 1/4 cup of olive oil to the dry ingredients, stirring until a sticky dough forms.
4. Transfer the dough to the prepared baking dish. With your fingers, press and spread the dough evenly across the dish.
5. Using your fingers, make dimples in the surface of the dough. Drizzle with olive oil, sprinkle with rosemary, and add sea salt.
6. Bake for 25-30 minutes, or until the focaccia is golden brown and a toothpick comes out clean.
7. Allow the focaccia to cool slightly before slicing.

This Buckwheat Oat Flour Focaccia is a delightful bread that combines the rich flavors of buckwheat and oat flour with the aromatic qualities of fresh herbs.

It’s perfect for sharing with friends and family, and its versatility allows for endless topping possibilities, from olives to sun-dried tomatoes or even caramelized onions.

Enjoy it fresh from the oven, or store it in an airtight container to keep it soft and flavorful. This recipe is sure to impress and become a favorite in your home-baked bread repertoire!

Buckwheat Oat Flour Cinnamon Rolls

Indulge in the warm, comforting flavors of these Buckwheat Oat Flour Cinnamon Rolls. Combining the wholesome goodness of buckwheat and oat flour with the sweetness of cinnamon and sugar, these rolls are a perfect treat for breakfast or brunch.

The dough is soft and fluffy, while the sweet cinnamon filling adds a delightful richness.

This recipe allows you to enjoy a gluten-free version of a beloved classic, ensuring everyone can savor the deliciousness of freshly baked cinnamon rolls.

Ingredients:

• For the Dough:
  • 2 cups buckwheat flour
  • 1 cup oat flour
  • 2 tablespoons coconut sugar or brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup warm milk (or non-dairy milk)
  • 1/4 cup coconut oil, melted
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
• For the Filling:
  • 1/4 cup coconut sugar or brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup coconut oil, softened
• For the Frosting:
  • 1 cup powdered sugar
  • 2 tablespoons milk (or non-dairy milk)
  • 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix together the buckwheat flour, oat flour, coconut sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the warm milk, melted coconut oil, apple cider vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
5. On a lightly floured surface, roll out the dough into a rectangle (about 1/4 inch thick).
6. Spread the softened coconut oil over the dough, then sprinkle with the coconut sugar and cinnamon mixture.
7. Starting from one long edge, carefully roll the dough into a log and slice it into 12 equal pieces.
8. Place the rolls in the prepared baking dish and let them rise for about 30 minutes.
9. Bake for 25-30 minutes or until golden brown.
10. For the frosting, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the warm rolls before serving.

These Buckwheat Oat Flour Cinnamon Rolls offer a delectable twist on a classic treat. They are soft, fluffy, and bursting with warm cinnamon flavor, making them the perfect addition to any breakfast or brunch spread.

The gluten-free nature of this recipe ensures that everyone can enjoy them without missing out on flavor or texture. Serve them warm for the ultimate experience, and store any leftovers in an airtight container for a delicious breakfast treat throughout the week!

Buckwheat Oat Flour Flatbread

This versatile Buckwheat Oat Flour Flatbread is quick to make and perfect for various meals, from wraps to pizzas. Made with simple ingredients, it is a wholesome alternative to traditional bread, offering a unique flavor and texture.

This flatbread is not only gluten-free but also high in fiber and nutrients, making it a great addition to your healthy eating plan.

You can customize it with your favorite herbs and spices for added flavor or use it as a base for your favorite toppings.

Ingredients:

• 1 cup buckwheat flour
• 1 cup oat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon dried herbs (such as oregano or thyme)
• 1 cup warm water
• 2 tablespoons olive oil

Instructions:

1. In a large mixing bowl, combine the buckwheat flour, oat flour, salt, baking powder, and dried herbs.
2. Gradually add the warm water and olive oil to the dry ingredients, mixing until a soft dough forms.
3. Divide the dough into 6 equal portions and roll each portion into a ball.
4. On a lightly floured surface, roll each ball into a flat circle (about 1/4 inch thick).
5. Heat a non-stick skillet or griddle over medium-high heat. Cook each flatbread for about 2-3 minutes on each side, or until lightly browned and cooked through.
6. Stack the cooked flatbreads and cover with a clean kitchen towel to keep them warm.

This Buckwheat Oat Flour Flatbread is not only simple to make but also incredibly versatile. Use it as a wrap for your favorite fillings, as a base for pizzas, or serve it alongside soups and stews.

Its nutty flavor and hearty texture make it a satisfying alternative to traditional bread. Plus, you can easily customize it with your favorite seasonings to match your meal.

Enjoy fresh off the skillet or store in an airtight container for a quick and nutritious addition to any meal throughout the week!

Buckwheat Oat Flour Herb Bread

This aromatic Buckwheat Oat Flour Herb Bread is a delightful way to incorporate more flavors into your bread-making routine.

Infused with fresh herbs and garlic, this bread is perfect for serving with dinner or enjoying as a snack.

The combination of buckwheat and oat flour not only provides a delicious flavor but also offers a healthy alternative to traditional bread.

Whether you enjoy it plain, toasted, or as a base for bruschetta, this bread is sure to impress family and friends.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup oat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 tablespoon fresh rosemary, chopped (or herbs of your choice)
• 1 tablespoon olive oil
• 1 1/4 cups warm water

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, combine the buckwheat flour, oat flour, salt, baking powder, garlic powder, and chopped herbs.
3. In a separate bowl, mix together the olive oil and warm water.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Buckwheat Oat Flour Herb Bread is a flavorful and nutritious addition to any meal. The combination of fresh herbs and garlic elevates the bread’s taste, making it a perfect side for soups, salads, or pasta dishes.

Its unique texture and flavor profile make it a great option for sandwiches or as a base for toppings. Enjoy it fresh from the oven or toasted with a little butter for a delightful snack.

This bread is sure to become a favorite in your home and a wonderful way to enjoy the health benefits of buckwheat and oat flour!

Buckwheat Oat Flour Chocolate Chip Bread

Indulge your sweet tooth with this decadent Buckwheat Oat Flour Chocolate Chip Bread.

Combining the nutty flavor of buckwheat and oat flour with rich chocolate chips, this bread is perfect for breakfast, snacks, or dessert.

It’s a healthier twist on traditional chocolate chip bread, offering a gluten-free option that doesn’t compromise on taste. This recipe is easy to prepare and results in a moist, tender loaf that is sure to become a favorite in your household.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1 cup oat flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup maple syrup or honey
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk (or any non-dairy milk)
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine the buckwheat flour, oat flour, salt, baking powder, baking soda, and coconut sugar.
3. In another bowl, mix together the maple syrup, applesauce, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Buckwheat Oat Flour Chocolate Chip Bread is a delightful treat that can be enjoyed any time of day. The combination of wholesome flours and chocolate makes for a moist and flavorful loaf that satisfies your cravings without the guilt.

Perfect for breakfast with a cup of coffee or as a sweet afternoon snack, this bread also freezes well, allowing you to enjoy a slice whenever you desire. Share it with friends or keep it all to yourself; either way, this recipe is sure to be a hit!

Buckwheat Oat Flour Zucchini Bread

Enjoy a slice of summer with this flavorful Buckwheat Oat Flour Zucchini Bread. Packed with grated zucchini, this bread is moist, nutritious, and a great way to use up excess garden produce.

The combination of buckwheat and oat flour adds a nutty depth, while the spices enhance its warmth and comfort.

This bread is perfect for breakfast, as a snack, or even as a dessert with a smear of cream cheese. It’s a fantastic way to sneak more vegetables into your diet while enjoying a delicious homemade treat.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup walnuts or pecans, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the buckwheat flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the grated zucchini, coconut sugar, maple syrup, melted coconut oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If desired, fold in the chopped nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Buckwheat Oat Flour Zucchini Bread is a wonderful way to celebrate the bounty of summer. Its moist texture and rich flavor make it a delightful addition to your breakfast table or a wholesome snack throughout the day.

With the added health benefits of zucchini, this bread is a guilt-free treat that everyone can enjoy. Slice it fresh or toasted, and consider adding a drizzle of honey or a spread of your favorite nut butter for an extra treat. This recipe is sure to become a staple in your baking repertoire!

Buckwheat Oat Flour Garlic and Cheese Bread

Satisfy your cravings with this savory Buckwheat Oat Flour Garlic and Cheese Bread.

Infused with garlic and loaded with cheese, this bread is perfect for serving alongside soups, salads, or as a snack on its own.

The combination of buckwheat and oat flour creates a hearty loaf with a delightful texture. This recipe is not only gluten-free but also packed with flavor, making it a fantastic choice for any cheese lover.

It’s easy to prepare and can be customized with your favorite cheese or herbs for an extra punch.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup oat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons garlic powder
• 1 cup shredded cheese (such as cheddar or mozzarella)
• 1/4 cup olive oil
• 1 cup warm water
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, combine the buckwheat flour, oat flour, salt, baking powder, and garlic powder.
3. Stir in the shredded cheese and optional parsley until evenly distributed.
4. Add the olive oil and warm water to the dry ingredients, mixing until a thick batter forms.
5. Transfer the batter to the prepared pan and smooth the top.
6. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Buckwheat Oat Flour Garlic and Cheese Bread is a savory delight that will elevate any meal. Its rich garlic flavor paired with melted cheese makes it a perfect accompaniment to a hearty soup or a fresh salad.

This recipe is also versatile; feel free to experiment with different types of cheese or herbs to match your taste preferences. Enjoy it fresh from the oven or toasted for an extra crunch.

This bread is sure to impress family and friends and become a favorite in your baking collection!

Buckwheat Oat Flour Herb Focaccia

Experience the delightful aroma and flavor of this Buckwheat Oat Flour Herb Focaccia. This gluten-free focaccia is a perfect blend of earthy buckwheat and wholesome oat flour, topped with fresh herbs and a drizzle of olive oil.

Focaccia is known for its soft, airy texture and its versatility as a side dish, sandwich base, or snack.

This recipe is not only easy to make but also customizable with your favorite herbs and toppings, making it a perfect addition to your meal prep.

Ingredients:

• 1 cup buckwheat flour
• 1 cup oat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/4 cup olive oil
• 1 cup warm water
• Fresh rosemary and sea salt for topping
• Optional: cherry tomatoes, olives, or cheese for additional toppings

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the buckwheat flour, oat flour, salt, baking powder, dried oregano, and dried rosemary.
3. Add the olive oil and warm water to the dry ingredients, mixing until a soft dough forms.
4. Transfer the dough to the prepared baking sheet and spread it out into a rectangle or circle, about 1 inch thick.
5. Use your fingers to create dimples across the surface of the dough. Drizzle with additional olive oil and sprinkle with fresh rosemary and sea salt. Add any optional toppings you desire.
6. Bake for 25-30 minutes, or until the focaccia is golden brown and firm to the touch.
7. Allow to cool slightly before slicing and serving.

This Buckwheat Oat Flour Herb Focaccia is a fragrant and flavorful bread that makes a perfect addition to any meal. Its airy texture and aromatic herbs will elevate your dining experience, whether served alongside a salad, used for sandwiches, or enjoyed on its own with a dip.

The beauty of focaccia lies in its versatility; feel free to experiment with various toppings to suit your taste preferences. Enjoy this delicious bread fresh out of the oven or store it for later use—either way, it’s sure to be a hit!

Buckwheat Oat Flour Pumpkin Spice Bread

Embrace the flavors of fall with this delightful Buckwheat Oat Flour Pumpkin Spice Bread.

This gluten-free recipe combines the natural sweetness of pumpkin with warming spices, creating a moist and flavorful loaf that’s perfect for breakfast or a cozy afternoon snack.

Buckwheat and oat flour add nutritional value and a unique texture, making this bread a healthy indulgence.

It’s simple to prepare and can be enjoyed on its own or topped with butter or cream cheese.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup almond milk (or any non-dairy milk)
• Optional: 1/2 cup chopped nuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the buckwheat flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
3. In another bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, eggs, and almond milk until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If desired, fold in the chopped nuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Buckwheat Oat Flour Pumpkin Spice Bread is a must-have for the fall season. Its rich flavors and moist texture make it a comforting treat that captures the essence of autumn.

Enjoy it for breakfast with a cup of coffee or as an afternoon snack with tea. This bread also freezes well, so you can bake in advance and enjoy its delightful flavors any time of the year.

This recipe is a wonderful way to celebrate the harvest season and will surely become a family favorite!

Buckwheat Oat Flour Sweet Potato Bread

Savor the delightful combination of flavors in this Buckwheat Oat Flour Sweet Potato Bread.

This moist and nutritious bread features the natural sweetness of sweet potatoes and the nuttiness of buckwheat and oat flour.

Packed with vitamins and minerals, this gluten-free recipe makes for a perfect breakfast or snack. It’s easy to prepare and can be customized with add-ins like nuts or dried fruits for extra texture and flavor.

This bread is not only delicious but also a great way to incorporate more healthy ingredients into your diet.

Ingredients:

• 1 cup buckwheat flour
• 1 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup mashed sweet potato (cooked and cooled)
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup almond milk (or any non-dairy milk)
• Optional: 1/2 cup chopped pecans or walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine the buckwheat flour, oat flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix together the mashed sweet potato, maple syrup, melted coconut oil, eggs, and almond milk until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If desired, fold in the chopped nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Buckwheat Oat Flour Sweet Potato Bread is a delicious and nutritious option that everyone will love. Its moist texture and sweet, earthy flavor make it an ideal choice for breakfast, a snack, or even dessert.

The addition of sweet potato not only enhances the flavor but also provides essential nutrients, making this bread a wholesome treat. Whether enjoyed plain or with a spread of your choice, this recipe will bring joy to your table.

It’s perfect for sharing with friends and family or savoring all on your own!

Buckwheat Oat Flour Banana Bread

Indulge in the rich, moist goodness of this Buckwheat Oat Flour Banana Bread.

This gluten-free twist on a classic favorite is packed with the natural sweetness of ripe bananas and the nutty flavor of buckwheat and oat flours.

It’s perfect for breakfast, a snack, or even dessert. This recipe is not only simple to make, but it’s also a great way to use up overripe bananas, ensuring you enjoy every last bite while benefiting from the healthful ingredients.

Whether you enjoy it plain or with your favorite spread, this banana bread is sure to please.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3 ripe bananas, mashed
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup almond milk (or any non-dairy milk)
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the buckwheat flour, oat flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix together the mashed bananas, maple syrup, melted coconut oil, eggs, and almond milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the chopped walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Buckwheat Oat Flour Banana Bread is a deliciously moist and flavorful treat that everyone will enjoy.

Its naturally sweet flavor and soft texture make it a perfect breakfast or snack option, while the added nutrition from buckwheat and oat flours ensures you’re starting your day off right.

This recipe is easily adaptable, allowing you to mix in your favorite nuts, seeds, or even dried fruits for added texture and flavor.

Enjoy it fresh or toasted, with a smear of nut butter or simply on its own—either way, it’s a delightful way to celebrate the humble banana!

Buckwheat Oat Flour Chocolate Chip Muffins

Treat yourself to these delightful Buckwheat Oat Flour Chocolate Chip Muffins. These gluten-free muffins are perfect for breakfast, a midday snack, or even dessert.

The combination of buckwheat and oat flours creates a tender crumb, while the rich chocolate chips add a deliciously sweet surprise in every bite.

Easy to prepare and packed with flavor, these muffins are sure to become a family favorite.

They also freeze well, making them a convenient option for busy days when you need a quick grab-and-go treat.

Ingredients:

• 1 cup buckwheat flour
• 1 cup oat flour
• 1/2 cup coconut sugar or brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup almond milk (or any non-dairy milk)
• 1/4 cup coconut oil, melted
• 1/2 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the buckwheat flour, oat flour, coconut sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, vanilla extract, almond milk, and melted coconut oil until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Buckwheat Oat Flour Chocolate Chip Muffins are a deliciously wholesome treat that balances indulgence with nutrition. They’re soft, sweet, and packed with gooey chocolate chips, making them a hit with both kids and adults.

Perfect for breakfast on the go or as a midday snack, these muffins are not only easy to make but also customizable. You can easily swap in different mix-ins like nuts or dried fruit, depending on your preferences.

Enjoy them fresh out of the oven or freeze them for later—either way, you’re in for a delightful treat!

Buckwheat Oat Flour Zucchini Bread

This Buckwheat Oat Flour Zucchini Bread is a fantastic way to incorporate more vegetables into your diet while enjoying a delicious and moist bread.

The subtle flavor of zucchini pairs beautifully with the nutty undertones of buckwheat and oat flour.

This gluten-free recipe is perfect for breakfast or as a snack, and it’s a wonderful way to use up excess zucchini during the harvest season.

Not only is it easy to make, but it’s also adaptable—feel free to add nuts, spices, or even chocolate chips for a little extra flair.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup almond milk (or any non-dairy milk)
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine the buckwheat flour, oat flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix together the grated zucchini, maple syrup, melted coconut oil, eggs, and almond milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the chopped walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Buckwheat Oat Flour Zucchini Bread is a flavorful and moist bread that makes a perfect way to sneak in some veggies without sacrificing taste.

The combination of buckwheat and oat flours provides a nutritious base, while the zucchini keeps the bread tender and delicious. This recipe is great for breakfast, as an afternoon snack, or even as a healthy dessert option.

It’s an excellent way to make use of seasonal produce and can easily be customized with your favorite add-ins. Enjoy a slice warm or toasted, and savor the delightful flavors in every bite!

Note: More recipes are coming soon!