Step 1

Preheat oven to 350°F.

Step 2

Add the buckwheat flour, baking powder and soda to a mixing bowl and stir well.

Step 3

Add half of the soy milk, raisins, apple cider vinegar and Braggs liquid aminos to a blender and blend until the raisins are pulverized.

Step 4

Pour into the flour mixture along with the remaining soy milk and mix well.

Step 5

Pour into a silicone bread pan or parchment lined bread pan.

Step 6

Bake for 35-40 minutes.

Step 7

Keep in an airtight container in the fridge for up to a week.