A constant desire to incorporate cheese into at least every other meal of my life inspired me to create this (gluten-free) buckwheat almond morning bread. I knew that if I missed slipping cheese into dinner because of some unexplained act of God, I would need a something that fared well with cheese in the AM. Better yet- something that froze well so I could have reserves.

Now, I wouldn't say no to a beautiful pecorino or bandage-wrapped cheddar in the morning, but I generally crave milder cheeses while I'm waiting for the caffeine to kick in. My intention with this recipe was also to make something that would fuel me for the rest of the day. So my two goals- create something that tasted good with a light morning cheese- chevre, fromage blanc, ricottas, lightly aged cheeses - and to have something with a little bit of power that would tide me over until second breakfast.

The result of my morning cheese friend need was this buckwheat-almond flour-oat-fig bread. The nutrition force is with it for sure, but it's still delicate enough that it highlights rather than competes with whichever cheese it's pairing. I've had it with local chevres, Nicasio's Foggy Morning, and Bellwether's Ricottas. The buckwheat and oats offer a hefty, earthy base for cheese, and the almonds, molasses and fig provide just enough sweetness. It's also gluten-free. It freezes well if you pop it in a toaster oven once defrosted, and carries over well into dessert with a blue or washed-rind cheese paired to honey and preserves.

Buckwheat Almond Morning Bread (for your cheese!)

1/2 cup room temperature salted butter

1/3 cup granulated sugar

1/4 cup molasses

1 egg

1 teaspoon vanilla

3/4 cup buckwheat flour

1/3 cup packed almond flour

2/3 cup rolled oats (not instant)

1 teaspoon cinnamon

10 dried figs, chopped

extra flour and butter for dusting pan

Directions:

Preheat oven to 375 degrees.

Butter and lightly (buckwheat) flour a loaf pan.

Cream the butter and sugar together until fluffy in a large mixing bowl. Add the molasses, cream again, then add the egg, then vanilla.

In a medium sized mixing bowl, combine the flours, oats, and  cinnamon. Gently fold this into the wet ingredients until well combined. Add the chopped figs. Spoon the mixture into the loaf pan and use a spatula to smooth the top. Bake for 40-50 minutes, until a toothpick inserted into the center of the bread comes out clean.

Serve at room temperature with cheese, and delicious honeys or preserves.