Every morning, I try to serve up a varied breakfast for my family and myself. It’s my way of making sure we’re getting a nice mix of nutrients to start the day feeling energized. Eating (gluten-free) bread every day can get a bit boring—and it’s also not the most nutritionally exciting choice.

That’s why I regularly share hormone-friendly recipes on my blog for breakfast, lunch or dinner—to give you some inspiration. And of course, they’re always easy to make, because let’s be honest… that’s the only way it works. ;-)

Apples are super versatile: perfect in a warm oatmeal breakfast, healthy pancakes, homemade applesauce, a (vegan) tuna salad, pumpkin soup—and in this delicious buckwheat apple pie bread. :)
Buckwheat is packed with high-quality proteins and contains more fiber than any other grain—both soluble and insoluble fiber. It’s also rich in antioxidants. Plenty of good reasons to try this yummy recipe.

What you’ll need

• 200 g buckwheat flour
• 80 g almond flour
• 4 eggs
• 150 ml almond milk
• 1 tsp baking powder
• 1 tbsp cinnamon
• ½ tbsp cardamom
• 1 tsp ground ginger
• 2 small apples
• 1 generous handful of raisins
• 3 tbsp maple syrup

You’ll also need a 25 cm loaf tin, some baking paper, and a bit of butter or baking spray to keep the paper in place.

Preheat your oven to 200°C (390°F). Line your tin with baking paper.
Mix the buckwheat flour, almond flour, almond milk and eggs until you have a smooth batter. Then stir in the maple syrup, cinnamon, baking powder and spices.
Wash and chop the apples (leave the skin on) into small pieces and fold them into the batter. Add the raisins last. Give everything a good stir and pour the batter into the loaf tin.
Bake the apple pie bread in the middle of the oven for 40 to 50 minutes. Every oven is different, so keep an eye on it to make sure it’s not browning too quickly. It’s done when you poke it with a skewer and it comes out clean.

I usually make this bread in the evening so it can cool overnight. In the morning, I’ll have two slices with a little bit of butter. Enjoy!

With love,
Esther