Quick Quinoa-Buckwheat Skillet Bread (SRC)

Sometimes a girl just needs some bread. While I eat grain-free dishes at times and I love my veggies, nuts and protein,  I certainly can’t resist a good slice of bread. Whether it’s dense and chewy or light and airy, I will take bread in any form. Of course, finding it and/or making it gluten-free can be a more laborious task.
quinoa buckwheat skillet bread2What if I told you that you could make this bread in 20 minutes from start to finish…without using an oven? Literally. I had no excuses, I just HAD to!

quinoa buckwheat skillet bread bite2

It’s Secret Recipe Club reveal day again and this month I was assigned to JJ’s beautiful blog, 84th & 3rd. JJ has a captivating writing style, and when paired with inventive, healthy recipes and drool-worthy photos, I was sold on both her and her food. I have bookmarked a slew of recipes, but I was immediately drawn to her tag labeled “Crazy Creations”. I am all about experimenting with something different, and the first recipe that caught my eye was her Purple Carrot Anniversary Pie. I was set on making this dish but couldn’t locate purple carrots anywhere…while I could have used orange carrots, I thought the purple ones added to the novelty and opted to add this to my “must make list” for a later date.

I then spotted her Quinoa Buckwheat Skillet Bread, and I happened to be in the mood for bread to accompany my lentil stew I was making for dinner. Perfect timing…and it was delicious! Soft and light in the middle with a slightly firmer “crust” on the outside, this bread is versatile, super tasty…and did I mention EASY? I thoroughly enjoyed the earthy taste of the buckwheat and quinoa, and I topped a slice off with melted ghee right out of the oven…yep, food heaven.

I opted for the dairy-free version with the almond milk and lemon juice instead of yogurt. I didn’t want to “mess with” the original recipe too much but I look forward to adding in different spices, herbs and possibly other goodies…I’m thinking about a cheese and jalapeños variation! Thank you JJ for this gem of a recipe!

quinoa buckwheat skillet bread bite1
Quick Quinoa-Buckwheat Skillet Bread
(recipe from 84th and 3rd)
Gluten-free, Nut-free, Refined Sugar-free, Dairy free, Soy-Free, Vegetarian friendly

INGREDIENTS:

  • 1/3 cup quinoa flour
  • 1/3 cup buckwheat flour
  • 1/3 cup water
  • 1/3 cup unsweetened almond milk + 1 tsp lemon juice OR 1/3 cup natural yoghurt (use non-dairy options for dairy-free)
  • 1 egg, whisked
  • pinch of sea salt
  • 1/2 tsp baking soda, sifted
  • coconut oil, olive oil, butter or ghee for cooking (coconut oil is my fav!)

Directions

1. Use a fork to whisk all ingredients except baking soda. Let batter rest for 5 minutes while you preheat a small [20 cm / 8 in] skillet over medium to medium-low heat (I used medium-low because mine cooked more quickly).

2. Mix sifted baking soda into batter – it should start to bubble. Grease pre-heated pan with a bit of oil/butter, pour in all batter and shake pan slightly.

3. Cook 6-7 minutes. Run spatula around edge, flip carefully, cook 5-6 minutes. Turn out onto rack to cool.

Ideas for serving: Slather with butter/Earth Balance or your favorite nut butters and/or jam or jelly. Cut into fingers for an antipasto or cheese platter. Cut in quarters, split like a roll and fill with sandwich fillings – or really any other sandwich ingredient you could imagine.

If there is any left store in fridge until needed. It also toasts really well.

*COOK’S NOTES:

  • Fancy it up: flavour with herbs like oregano and thyme to make it more savory or spices like cinnamon and cloves to sweeten it up.
  • The vegan attempt: JJ tried this without an egg and it just doesn’t work the same way – proceed at your own risk…
  • Make it bigger: Could you? Definitely, just keep the flours/water/yoghurt at a 1:1:1:1 ratio. You can go up to 1/2 cup of each for one egg although I’d increase the baking soda to a slightly heaped tsp. Then just multiply from there as you wish – BUT remember you still have to flip it… so try it out as is in a small skillet before you go too crazy.

quinoa buckwheat skillet bread bite3

For more recipes from this month’s reveal, click below!

Advertisements

27 thoughts on “Quick Quinoa-Buckwheat Skillet Bread (SRC)

  1. This sounds very nice, and the fact that it comes together so fast makes it quite tempting…. I have a recipe for pea soup with lettuce leaves in it, that could go very well paired with this rustic bread

    Have a wonderful Reveal Monday!

  2. This is too crazy a coincidence: I just sat down at my laptop with the intention to look for a bread recipe. For ages I have been hunting for recipe using buckwheat and something quick and easy. But first I wanted to look at some of the blogs I follow – and there it was, staring me in the face THE recipe I was looking for. Thanks for sharing. I can’t wait to try it!

  3. Pingback: Skillet Bread with Buckwheat and Quinoa | afra cooking

  4. Since I discovered this fabulous recipes of yours last month I have made it several times! Love it so much I just shared it on my blog! Thank you so much for the inspiration!!

  5. I’m looking forward to trying this recipe with all my favorite healthy ingredients in it. Can I use a loaf pan and bake it? Or would that leave the middle to thick & moist you?

  6. Pingback: Peanut Butter Crepes with Cinnamon Cream Cheese Filling (Grain-free) SRC | Natural Noshing

  7. I read ground flaxseed and water can replace eggs.. This is for a single egg.

    1 tablespoon flaxseed meal
    3 tablespoons of water.

    Let sit for five minutes then add to recipe .

    Try this and let me know how this works.

  8. hi, i know that your post is old but i have just made this bread for breakfast and it’s amazing! 🙂
    i used 1/4 of the ingredients, not 1/3 (to reduce calories, i new i will be able to leave anything uneaten…). it worked great.
    i added a bit of oregano and sprinkled slices of almonds on top (before flipping).
    i ate it with some butter, cocos oil and with butter and maple sirup – heavens!
    i am addicted now, thank you!
    next time i will make the whole thing, cut in half and eat for two days with homemade hummus… can’t wait!

    thank you 🙂

  9. Pingback: Sweet Plantain Rolls (Paleo, Vegan) | Natural Noshing

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s