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Seedy Buckwheat Veggie Loaf

Prep Time 10 minutes
Cook Time 1 hour
Servings 9 thick slices

Ingredients

  • 1 ¼ cup mixed seeds (pumpkin, sesame, sunflower), divided
  • 1 cup buckwheat flour
  • ½ cup rolled oats
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/3 cup olive oil
  • 1 tbsp apple cider vinegar
  • 3 eggs
  • 2 cups grated veggies (beets, zucchini, and/or carrot)*
  • 1 ½ cups grated cheddar cheese, divided

Favorite toppings:

  • butter, avocado, pesto, eggs, cream cheese
  • *I’ve also made this with riced cauliflower. You could add any finely chopped or grated veggies.

Items you can prep ahead (optional)

  • Blend together the dry ingredients
  • Grate 2 cups veggies
  • Grate 1 ½ cups cheese
  • Make and bake the bread

Instructions

  • Preheat the oven to 350F. Lightly butter/grease a standard loaf pan (line with parchment if you want to ensure it comes out easily).
  • In a high-speed blender, add 1 cup of seeds, buckwheat flour, oats, baking soda, and salt. Blend on high until a fine flour forms. Scrape under the blade, if needed. It’s okay if there are some bigger chunks of seeds.
  • In a large bowl, add the olive oil, vinegar, and eggs and whisk until smooth. Stir in the veggies, and 1 cup cheddar cheese. Add the dry ingredients to the bowl and use a rubber spatula to combine until no flour remains (use some muscle, the mixture will be dry/thick).
  • Transfer to the loaf pan and spread out into an even layer. Top with remaining ½ cup cheese, then sprinkle on remaining ¼ cup seeds .
  • Bake for about 50-60 minutes, or until a toothpick, cake tester, or knife comes out clean.
  • Carefully remove from pan and transfer to a cooling rack. Let cool for at least 10 minutes, then slice and serve warm topped with butter, if desired.
    Use the toaster to warm up leftovers.

Notes

Substitutions:

  • Use any combo of grated veggies or just one. I like this loaf with lots of beet (1 cup) and then a combo of zucchini and carrot. You could totally use all beets.
  • Add in some chopped chives for a little onion flavor.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 6 days or freezer for up to 3 months.

Leftovers + Repurposing:

  • Pop leftovers in the toaster or microwave on low power in 10 second intervals until just warm. 
  • Favorite toppings: butter, avocado, pesto, eggs.