RecipeMuncher

Recently my food impulse has turned to buckwheat. I found a package of buckwheat flour, brought it home, and since then have used it in every single thing I’ve baked. Well, ok, I didn’t use it in the pan of brownies currently living on top of the refrigerator, but everything else. 1. Buckwheat cranberry bread. For this one, I swapped out 1/4 of the plain flour in the Veganomicon cranberry orange bread recipe for buckwheat flour. For the other 3/4, I used whole wheat, so I suppos (...)