For Egg-Free Kimchi Buckwheat Quick Bread, omit 1 egg. Heat 1/4 cup buttermilk from the recipe. Stir 1 tablespoon flax meal into hot buttermilk and let cool. Add to remaining buttermilk in step 3 to replace 1 egg.
TIP: To make dairy-free buttermilk, stir 1 tablespoon cider vinegar into 1+1/4 cups milk of choice.
Each slice of quick bread (without sauce and kimchi topping) contains 66 calories, 1g total fat, 0g saturated fat, 0g trans fat, 20mg cholesterol, 268mg sodium, 10g carbohydrate, 2g fiber, 3g sugars, 4g protein, 5Est GL.
Each tablespoon of sauce contains 60 calories, 6g total fat, 1g saturated fat, 0g trans fat, 26mg cholesterol, 144mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 0g protein, 0Est GL.
Emily Schaefer grew up on a small island off the coast of Maine with Acadia National Park as her backyard, where she gained a respect and awe of her environment. Interested in art and “how things work,” she initially enrolled in the Baking & Pastry Arts program at Johnson & Wales University and then in the Culinary Nutrition program. She graduates in 2018.Yields 8 slices
- 1 cup buckwheat flour, more for dusting pan
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 + 1/4 cups buttermilk of choice
- 1 large egg, room temperature
- 1 tablespoon honey
- 1 cup chopped kimchi, divided
- 1/2 cup rice vinegar
- 1/4 cup San-J Gluten-Free Tamari
- 1/2 teaspoon chili paste
- 1 garlic clove, grated
- 1/2 inch ginger root, grated
- 2/3 cup Carlson Olive Your Heart Garlic oil
- 2 tablespoons toasted sesame oil
1Preheat oven to 350°F. Grease an 8-inch cake pan and dust it with gluten-free flour.
2To make the quick bread, sift together buckwheat flour, baking powder, baking soda and salt in a large bowl.
3In a medium bowl, mix together buttermilk, egg and honey until well combined. Pour into dry ingredients and using a spatula, mix until batter is lump free. Fold in ½ cup kimchi. Pour batter into prepared pan.
4Place pan in preheated oven and bake about 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool. When cool, remove from pan.
5To make the sauce, whisk together vinegar, tamari, chili paste, garlic and ginger in a bowl until well combined. Continuing to whisk, slowly pour in the garlic oil and sesame oil until all ingredients are thoroughly combined and sauce is emulsified.
6Serve wedges of quick bread drizzled with Asian Dipping Sauce, topped with remaining ½ cup kimchi.