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Milk & Honey Bread

When my children were little I used to make Milk & Honey Bread for them. I would serve it with lots of butter....they loved it! The original recipe came from a classic cookbook from the 70's called The Vegetarian Epicure. My eldest daughter recently asked if I could make a gluten-free version for her so she could use it to make French toast and this is what I came up with.


1 cup milk

2/3 cup honey

1/4 cup melted butter

2 eggs

1 cup gluten-free bread

1 cup buckwheat flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup psyllium husks

1 cup walnuts


Preheat oven to 160C/325F.

Melt the butter. Heat the milk gently in a pan and add honey, then stir to dissolve. Remove from the heat. When the mixture has cooled slightly add the melted butter and eggs. Mix well. Add all the dry ingredients and mix it all together.

Pour into a prepared cake tin and place in the oven. Cook for 60 minutes. Carefully remove from the bread tin and allow to cool on a rack. Once the loaf has cooled a bit, slice and serve (with butter).

To make French toast: beat an egg in a shallow bowl and coat a slice of bread in it. Place in a hot pan with butter or coconut oil and cook on both sides until they are brown. Repeat. Serve with whipped cream and berries, or maple syrup and butter, or lemon and a drizzle of honey....


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