TOTAL TIME: 45 MINS
CALORIES/SERVING: 423 CALS
2 cups soymilk
2 tablespoons apple cider vinegar
2 cups buckwheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup coconut sugar honey or maple syrup are fine
1 cup golden raisins
1/2 cup almonds sliced or slivered
4 tablespoons flax seeds ground or whole
4 tablespoons sesame seeds
4 tablespoons pepita seeds
Preheat oven to 350 degrees and generously grease your loaf pan(s).
Mix soy-milk and vinegar in a small bowl and set aside.
Mix together the next four ingredients and stir. Add the fruit, nuts, and seeds and stir again. Pour the milk over the mix and stir until all is combined.
Pour batter into your greased pan(s). A spoon might work well to distribute the batter evenly. Tap the pan(s) lightly on the counter to even out the batter. Bake 25-30 minutes until the bread is golden and springy.
Rest for ten-fifteen minutes on counter-top before freezing the loaves for at least an hour.
With your sharpest knife, carefully slice the frozen loaves thinly. The warmer they become, the more difficult they are to cut.
Spread your crackers on a large baking sheet and bake for 10-15 minutes. Remove from oven, flip and cook for 5-10 more minutes.
If your crackers are cut thickly, they may need more time to dry out. Leaving them out for an hour or more helps with the process. Thin crackers may not need this step.
Serving size .25 cup
Calories 110 cal
Fat, total 20g
- saturated 3g