I have toast for breakfast most mornings. Toast is genuinely one of my favorite foods. And this spiced buckwheat bread might just make the ultimate morning toast. It’s fragrant, slightly sweet, perfectly spiced, and tender. Plus, because it’s made of whole buckwheat groats, it’s got a good amount of fiber and protein to start my day.

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Why You’ll Love This Recipe

It’s nutrient-dense and made with simple ingredients like buckwheat groats, flaxseed, and psyllium husk, making it a perfect quick breakfast or snack.
It’s fragrant and perfectly spiced with a combination of orange zest, cinnamon, and cardamom.
It’s lightly sweetened with just enough sugar to make it delicious without being too sweet to be breakfast-friendly.
It freezes beautifully. Just pop a couple of frozen slices right into the toaster and a warm nourishing breakfast is minutes away.

Making Orange Spiced Buckwheat Bread

This spiced buckwheat breakfast bread is unassuming but so satisfying. I often forget how much I like it until I make it again. One bite and I inevitably think “why don’t I make this more often?!”

The Ingredients

It’s the perfect recipe to make on a weekend and enjoy throughout the week. To make it, you’ll need…

Whole buckwheat groats
Water
Flaxseed meal
Sugar
Whole psyllium husks
Baking powder
Ground cinnamon
Ground cardamom
Orange zest
Salt

Whole buckwheat groats are often made into a warm breakfast porridge similar to how you’d eat oats. Here, they make up the bulk of this bread, creating a loaf that is both hearty and tender at the same time.

Before I started dabbling in gluten-free baking, I knew psyllium husks as a fiber supplement. But it’s incredibly useful in mimicking the binding and stretch that gluten provides in bread recipes.

Flaxseed meal is another ingredient that has become a kitchen staple. I buy whole flaxseed and grind just a cup or two at a time, which I store in a jar in the fridge to keep it fresh. Flaxseed meal is a great egg replacement in recipes that need binding. It bumps up the fiber and is quite high in omega-3 fatty acids.

The Method

To make this bread, you’ll start by placing the buckwheat in a large heat-proof bowl and pouring enough boiling water to cover the buckwheat by at least a couple of inches. The buckwheat will absorb some of the water and puff up, so you want to make sure there’s plenty of water. Let the buckwheat sit for 20 minutes to soften, then drain and rinse well with cold water. Make sure to drain the buckwheat well or you risk throwing off the moisture of the loaf.

Add the drained buckwheat to a food processor or blender, along with the rest of the ingredients. Blend in short bursts until the buckwheat is broken down but not quite completely smooth.

Carefully transfer the mixture to a 9×5-inch loaf pan lined with parchment paper. Smooth out the top with a spoon or a spatula and bake in a 325° Fahrenheit oven for 90-05 minutes. Insert a toothpick into the center of the loaf. If it comes out clean, it’s done.

Let the bread cool for 15 minutes before using the parchment overhang to gently lift the loaf out of the pan. Remove the parchment paper and cool the loaf completely on a cooling rack.

Store the cooled bread in an airtight container for up to a week or in the freezer for up to 6 months.

Notes & Substitutions

Ground chia seeds can be used in place of the psyllium husks if needed.
While I love the combination of cardamom and orange, you can leave one or both out, if desired. But I do highly recommend keeping in the cinnamon. The touch of spice is absolute perfection.
When freezing, you can freeze the entire loaf. Or, as I prefer, you can slice the cooled loaf and then freeze the individual slices in a single layer on a baking sheet lined with parchment paper. Once they’re frozen, transfer them to a freezer bag. Then you can just toast up a slice or two as you need it.
This bread is fine as is but toasting it really elevates the whole thing. It’s the only way I eat it. It’s particularly delicious with a layer of nut butter and an extra sprinkle of cinnamon.

Kitchen Herbalism: Cinnamon & Cardamom

The information in this post is intended for educational and entertainment purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. It is always best to work with a qualified healthcare professional before incorporating herbs into your diet.

Recipes like this are a great opportunity to add aromatic spices like cinnamon and cardamom into your cooking. In addition to being delicious, both of these spices are health-supporting, too.

Cinnamon is warming and can gently help to increase circulation, bringing warmth to chronically cold extremities. It also helps support healthy blood sugar regulation.
Cardamom is a digestive aid with a reputation as an aphrodisiac. It warms the body and has mildly stimulating effects.

While you may not get a therapeutic dose of these herbs by eating a piece of this buckwheat bread, adding spices to your cooking regularly and liberally is a great way to “microdose” these herbs and enjoy a cumulative effect on your health over time.

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Orange Spiced Buckwheat Bread

This orange spiced buckwheat bread is made with simple ingredients and is deliciously nourishing. It’s gluten-free, vegan, and perfect for breakfast.

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Course Bread, Breakfast

Servings 14 slices

Ingredients

2 cups whole buckwheat groats
Boiling water to cover
1 ⅔ cups water
¼ cup flaxseed meal
⅓ cup sugar
3 tablespoons whole psyllium husks
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground cardamom
Zest from 1 orange
¼ teaspoon salt

Instructions

Place buckwheat in a large bowl and pour in enough boiling water to cover the buckwheat by a couple of inches. Let stand for 20 minutes, then drain, rinse with cold water, and let drain well.
Preheat the over to 325° Fahrenheit. Line a 9×5-inch bread pan with parchment paper and set aside.
Add the drained buckwheat to a food processor or blender, along with the water, flaxseed, sugar, psyllium husks, baking powder, cinnamon, cardamom, orange zest, and salt.
Process in short bursts until the buckwheat is broken down and almost smooth. You don’t want it to be completely blended smooth.
Transfer the mixture to the prepared pan and smooth the top with a spoon or spatula. Bake in the preheated oven for 90-95 minutes, until a toothpick inserted in the center of the loaf comes out clean.
Let the bread cool in the pan for 15 minutes before using the overhanging parchment paper to gently lift it out. Remove the parchment paper and let the loaf cool completely on a cooling rack before slicing.
Store the cooled bread in an airtight container in the fridge for up to a week or in the freezer for up to 6 months.

Vegan Gluten-Free Orange Spiced Buckwheat Bread

Why You’ll Love This Recipe