Buttermilk breads are easy to make, freeze well, and are open to interpretation, which allows for countless flavor combinations. This recipe features two variations, showing how one ingredient can deliver something completely new.
Preheat the oven to 350° F. Lightly oil an 8-1/2 x 4-1/2-inch loaf pan.
Prepare the “buttermilk” if you haven’t already. Put the warm water in a small bowl.
Add the flaxseeds and let sit until thickened, about 5 minutes.
Put the sorghum flour, buckwheat flour, arrowroot flour, tapioca flour, sugar, baking powder, xanthan gum, baking soda, and salt in a large bowl. Whisk until well-combined.
In a separate bowl, whisk together the “buttermilk”, flaxseed mixture, and Della Terra Blood Orange Olive Oil until combined. Pour the mixture into the flour mixture. Stir until smooth. Scrape the mixture into the prepared pan. Bake for 40 to 50 minutes until a toothpick inserted in the center comes out clean. Let cool completely before slicing.
Note: To make the “buttermilk”, put 1 tablespoon cider vinegar or in a liquid measuring cup. Add almond milk or coconut beverage to make 1 cup total. Let stand 5 minutes until curdled. Use full-fat coconut milk in the can for the quinoa version.
1/8 teaspoon fine sea salt
Mix all ingredients together until smooth.
Brush both sides of each slice of bread with Della Terra Roasted Almond Oil. Sprinkle with the salt. Heat a skillet to medium high heat. Fry on each side, about 2 to 3 minutes, until golden brown. Cut each slice in half. Spread one side with a layer of the Cocoa-Almond Spread. Put the pears in the skillet. Drizzle with agave nectar and sprinkle with salt. Cook for about 2 minutes until they start to soften and caramelize. Put a single layer atop the spread. Serve warm.