2 Tbsps ground Purple Mountain camelina seeds or flaxseeds
1 ½ cup coconut milk
1 ¼ cup Purple Mountain sorghum flour
¾ cup Purple Mountain buckwheat flour
¼ cup coconut sugar
1 Tbsp baking powder
1 ¼ tsp unrefined sea salt
1/3 cup melted coconut oil
1 Tbsp apple cider vinegar or lemon juice
- Preheat oven to 400. For best results, put ½ tablespoon of coconut oil into a 9 or 10 inch cast iron skillet and put skillet in oven while it’s heating.
- Mix together ground camelina or flax seed with 6 tablespoons of water and set aside.
- Add all dry ingredients to a medium sized mixing bowl and stir until well combined. Add coconut milk, oil, camelina or flax seed mixture, and apple cider vinegar. Stir until just combined.
- When oven is preheated, remove hot skillet from oven with oven mitts. Add batter (should sizzle!) and spread until even. Bake for 20 minutes or until toothpick comes out clean. Let sit for 20 minutes before slicing.
Using substitutions may lead to a more crumbly bread. The extra moisture from coconut milk helps with binding since there is no gluten in sorghum or buckwheat.
Add ins: Try folding in two finely diced jalapenos and/or 1 cup frozen corn for extra zest.