06/02/2026
Call me crazy, but I really LOVE nourishing breads like this..
Looking for a healthy bread to jump start your year? Here's a delicious, healthy recipe our graduate, Angella Mendenall, MH tailored from Katri Nordbloom's alkaline cooking. Enjoy!
Buckwheat Bread
Ingredients
3 cups raw buckwheat flour - I blend it into flour in my Vitamix then put flour in a bowl.
Blend 4 carrots (medium to large) with 3 cups water, and a half of onion.
Place blended water, carrots, and onion into bowl with buckwheat flour.
Add: 2 tsp salt, 1/2 onion, 1 tablespoon Costco no salt organic seasoning
Oil a pan well
Bake at 375 degrees for 30 min
Salt the top of the dough very lightly after it is in the pan for an added little kick of taste.
This recipe makes two 9x9 pans. Cut recipe in half for smaller batches
Variations
I add fresh herbs like:
1 tablespoon rosemary fresh (or thyme, marjoram)
1 tablespoon Italian seasoning
Topped with dried parsley
You can add beets to the base instead of carrots, or turnips, parsnips, any kind of onion or garlic for a change of taste or added flavor.
Mexican style: add jalapeños, or green chilies, small amount of beans, oregano, and chili powder
Sweet and savory: add a little honey, or pure maple syrup, raisins or any dried fruit or nuts of choice, cinnamon, clove, cardamom, or pumpkin spice.
Molasses for a darker and richer bread. With spices, ginger, cloves, and cinnamon.
More hints:
Freeze extras to use later
Make homemade croutons out of leftover buckwheat bread. Add olive oil and herbs and spices. Toss and bake.
