The top is flaky and delicate, similar to the tops of brownies. The inside is light, but not too light, with a good cake crumb. The taste is dark cocoa, earthy, roasted coffee, nutty.

You are indulging, but not overindulging. You are savoring.

I used a combination of buckwheat flour and ground rolled oats for the base. I wanted to increase the mineral and fiber content, since carbohydrates comprise the majority of the macronutrient content of this bread. There’s a good amount of fat as well from the oil, which would help with blood glucose control and satiety, i.e. prevention of eating the whole loaf. I am very glad these flours worked out, as sometimes heavier flours can result in denser/undesirable textured breads. This base is a keeper, and I will definitely be experimenting more with it in the future. I would think awesome muffins could be made too, maybe a goto breakfast muffin, maybe cut some sugar.

This would be complementary to drinking a chocolate stout- a warm evening snack and libation pairing, or even a leisurely Sunday morning. I used my favorite here- Founder’s Breakfast Stout, which happens to be my favorite beer overall to date. I try and stock up whenever I can. It’s a lovely reminder that winter is around the corner. Fall is always a beautiful time..cold weather and my favorite chocolate stouts.

Inspiration from Recipe Redux November theme: creative quick breads



1 C buckwheat flour

1 C old fashioned thick rolled oats

1 C coconut palm sugar

3/4 C unsweetened cocoa powder

1.5 tsp ground coffee

1/2 tsp finely ground sea salt

1 tsp baking powder

1 tsp baking soda



1 C solid coconut oil

1 C chocolate stout, room temperature*

1/2 C plain kefir, room temperature

2 large eggs, room temperature

1 tsp vanilla extract



*Bring out these ingredients from the fridge prior to baking (no more than 2 hours for the eggs and kefir- food safety issues) so that they are at room temp when mixing. Eggs purchased from the farmer’s market are generally sold unrefrigerated and can be kept on the counter if so. You can find beer in the aisles rather than the refrigerated section too, but don’t let this limit your beer selection, just keep one out on the counter if cold.

  1. Preheat oven to 350 degrees F
  2. Oil and lightly flour a 9×13 loaf pan
  3. Grind oats to flour (you may also use oat flour instead)
  4. Add all dry ingredients to a medium-large bowl and mix well
  5. Melt coconut oil (microwave, stove, etc), do NOT over heat. Let cool to room temp before adding into recipe.
  6. Add all wet ingredients into a medium bowl and whisk until incorporated and eggs are beaten
  7. Incorporate wet into dry ingredients and mix until all is combined, but do not over mix. A few flour patches are ok
  8. Pour into loaf tin and bake for about 45-55 minutes, or until a knife inserted in the center is clean or has only a few crumbs
  9. Transfer onto a cooling rack
  10. Eat warm or wait if you have patience
  11. Wrap tightly and/or keep in an airtight container at room temp on counter for 2-3 days (I kept mine in the loaf pan and thoroughly wrapped it with seran wrap. It kept super moist and tasted even better the next day). Will last in fridge longer, but may start to dry out, reheat if so.



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  1. This sounds awesome! :] I need to get my hands on some buckwheat flour!

  2. Oh my goodness. This bread looks so decadent and would satisfy any chocolate craving :) Awesome use of buckwheat!

  3. This looks so good! The stout attracted me to your site – the kefir kept me here :)

  4. I am SO jealous that you have this at your fingertips right now! Love the combo of buckwheat and chocolate!

  5. Love this quickbreak, buckwheat is one of my favourite flours to bake with as it’s so hearty! Thanks for sharing, great redux!