This is a bread I have been wanting to try for a very long time now. One of my lovely workmates brought in a version which was not vegan and didn’t seem very healthy. But still everyone was raving about it – so this little never-stopping crazy machine in my head started rattling…trying to figure out how I could make this more nutritious and of course plant based. It happened that it even turned out gluten free! I used buckwheat flour which I have never used before -and I am loving it! When I took it out of the oven it was just beautiful! Soft, moist, chewy and with that slight sweetness of the prunes and the bite and flavor of the walnuts. Plus I accidently stumbled over a way to make winter plum spread without refined sugar and the time consuming jam making process. This jam was used as a filling for the cake, or a fruity swirl, so so good! What a baking afternoon! Stuff like this makes me so happy! You can keep the bread for up to a week, you can toast it and add any spread of your choice.
Bread (this recipe makes dough for a normal size bread loaf tin and maybe a little more)
- 2 cups of buckwheat flour
- Pinch of salt
- 2 tsp. baking powder
- 1/2 cup of chia seeds soaked in water
- 1 cup ground walnuts
- Date puree (made from 6 medijol dates soaked in water and a little water)
- ¼ cup of coconut oil
- 1 ½ cups of plant based milk
Add to the dough:
- 2 cups chopped walnuts
- 20 prunes chopped
- 12 prunes soaked in hot water
- 8 dates soaked in hot water
Mix all the dry ingredients: flour, baking powder, salt, and the ground walnuts. Then mix the wet ingredients: chia seeds, milk and oil and add it to the dry mixture. Add the 6 dates-puree to the mixture. Then fold in the chopped walnuts and prunes. Pour the mixture into your loaf tin. If you decide to add the Prune-Jam-Swirl only pour half of the dough into the tin, add the Prune Jam and add the remaining dough. Then take a fork and move it around swirling through the dough to create that swirly texture. Bake at 180 degrees for 45 minutes.