I have fond memories of the cute little loaves Outback Steakhouse serves as an appetizer so I decided to create a plant based version of it that is gluten free, oil free and refined sugar free that is so incredibly delicious and spongy everyone can enjoy this amazing tasting bread without the usual “bread crash”.
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Ingredients
1 cup buckwheat groats, ground into a flour (or buckwheat flour)
1/4 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons flax meal
1/2 cup pitted dates
1 teaspoon blackstrap molasses
2 cups unsweetened soy milk (or plant based milk of your choice)
Instructions
- Preheat oven to 350°F.
- Add dry ingredients to a bowl and mix well.
- Add the dates, molasses and soy milk to a blender and blend until dates are completely pulverized.
- Stir into the dry mixture.
- Pour into a silicone or parchment lined bread pan and smooth the top.
- Bake for 45 minutes.
- Keep in an airtight container in the fridge for up to a week.
By the Whole Food Plant Based Cooking Show on YouTube
plantbasedcookingshow.com
15 comments
That’s a great recipe! I will definitely try it. Just one question, is buckwheat supposed to be raw for this bread?
yes
Thank you for this recipe. It might be helpful to point out that you are using green buckwheat. I know there is also brown buckwheat which is not what you are using. Also, it seemed to me that the molasses was stuck to the bottom of the blender. Perhaps it can just be put into the batter?
Hello again. Am looking into buying some dates in bulk, but the medjool and deglet dates are unavailable on this particular site… I’m wondering if you’ve ever tried aseel? Thanks Jill.
I haven’t, sorry
If I use the buckwheat flour do I use less? I’m wondering if it will be too gummy or moist in the middle. Thank you.
Same amount
Thank you! Looks so good! Is this an 8” loaf pan?
yes
In the video you specify 1 teaspoon of baking powder, but the printed recipe specifies 2 teaspoons. Could you clarify please?
The written recipe is correct. Sorry, I didn’t realize I said that in the video.,
Love this. It reminds me of the Boston Brown Bread that our family would buy in a can when I was kid. Sweet and very moist.
I made this bread for Thanksgiving. It was far from the Outback Steakhouse Black Bread. I disliked the taste immensely. Perhaps it’s the buckwheat groats/flour. Sorry to say it was not a pleasant taste! I even tried a pumpkin spice glaze to help improve the taste, but that did not work either.
I tried the Outback Steakhouse Black Bread recipe hoping it would be a hit for Thanksgiving BUT it was terrible! I believe you either forgot an ingredient or something but it was horrible that we had to throw it out! Thanks a lot!
I’ve made this bread 3 times so far and absolutely love it! I’m celiac with several food allergies so this delicious bread is a keeper! It’s easy to make and that’s a plus. Oh and hubby loves it too 🙂