Roasted Tomato Pesto and sesame Buckwheat bread

Roasted Tomato Pesto and sesame Buckwheat bread (Gluten and sugar free)

Having made some more pesto, I decided to try buckwheat bread again. This time I substituted some of the buckwheat flour with coconut flour and pesto for oil to try and mask the strong flavour of the buckwheat a little. I think it worked.

There is no baking powder in this recipe so its a little spongy but toasts well.

I loved the addition of sesame seeds.

Roasted Tomato Pesto and sesame Buckwheat bread

Ingredients:

• 4 eggs
• 1 tbs oil
• 2 tbs roasted cherry tomato pesto
• 0.5 tsp salt
• 40g buckwheat flour
• 20g coconut flour
• 2 tbs probiotic yoghurt (Substitute with oil or almond milk for a dairy free recipe)

Directions:

1. Preheat to 160C
2. Separate the egg and whisk egg whites with pinch salt until they form stiff peaks
3. Mix together the other ingredients with the rest of salt
4. Fold the mixture into egg whites
5. Pour into a greased or baking paper lined bread tin
6. Sprinkle sesame seeds and freshly ground black pepper on top
7. Bake for 35 mins until a skewer comes out clean, and cool on a wire rack (If you can wait that long!)

If you try it out, I’d love to know what you think?

Roasted Tomato Pesto and sesame Buckwheat bread