This gluten free pumpkin raspberry buckwheat loaf will surprise all your senses. Soft without being overly moist, heart healthy chia seeds help create the perfect chew while a mix of buckwheat and oat flours yield a perfect lightness and cake like texture.
Guys. I am EX. CI. TED to share this recipe with you today. SO excited.
Why? Because this may be the most unique, beautiful and – I’ll admit it – surprising recipe creation I’ve had yet.
I mentioned a couple weeks ago that I was experimenting with a buckwheat pumpkin something-er-other. The bake that I started out with was far too moist and not the consistency that I was dreaming up so fantastically in my mind.
I shocked myself when just one additional attempt gave me precisely what I had been wanting.
It was the addition of oat flour, mixed with my beloved buckwheat flour, that ended up creating the perfect soft and tender consistency I was wanting, without being overly moist or crumbly. Seriously, this combination created the perfect crumb. I couldn’t believe how smooth and cake like it turned out. The word velvety comes to mind.
Good ol’ velvety buckwheat flour. You never fail me.
Now the thing about buckwheat flour – which is not only gluten free but is actually considered a seed and is a cousin of rhubarb! – is if you don’t use it quite right,or use too much of it, even I get turned off by the taste. But combined with oat flour and pumpkin, and then jazzed up even further with the bursting sweetness of raspberries? You can’t even tell its there!
The addition of chia seeds no doubt helps absorb the moisture, which yields that perfect consistency as well as adds a subtle, yet lovely chew. And only with 1 tbsp!
And oil? Yeah there is none. Surprise!
Pumpkin raspberry though. The combination is sooooo good. Who knew!? The sweetness of the berries pops just that much more elegantly against the fall spices.
But the shining star … the certain “je ne c’est quoi”…. the “ting” to the “tang“…the extra layer of whipped cream on your pumpkin pie…. is the addition of my beloved crystallized ginger.
Yes. It’s happened. The gems have made their way into a loaf.Pumpkin Raspberry and Crystallized Ginger? Now that's a new ride for the tastebuds!… Click To Tweet
Now, adding the crystallized ginger issss optional. Kinda like an extra sprinkling of fairy dust. You could just substitute an extra 1/2 tsp of powdered ginger, but then you’d be missing those glorious little surprise bits of chew and sugary spiceyness. That little, “pow!” That exuberant, “oh wow… what is that!?”
If you are looking for a new gluten free loaf, a new pumpkin recipe, or just a new healthy baking adventure that is sure to re-invigorate your tastebuds, this is it! Make this pumpkin raspberry buckwheat loaf and let me know what you think!
Pumpkin Raspberry Buckwheat Loaf with Crystallized Ginger! Gluten free, healthy, and a new taste… Click To Tweet
What’s the most surprising combination of flavors that you’ve learned to love?
Have you ever baked with buckwheat flour?
Popping in here for a real old-school What I Ate Wednesday (er, Monday…