- Preheat oven to 350°F.
- Add the buckwheat flour, baking powder and soda to a mixing bowl and stir well.
- Add half of the soy milk, raisins, apple cider vinegar and Braggs liquid aminos to a blender and blend until the raisins are pulverized.
- Pour into the flour mixture along with the remaining soy milk and mix well.
- Pour into a silicone bread pan or parchment lined bread pan.
- Bake for 35-40 minutes.
- Keep in an airtight container in the fridge for up to a week.