Buckwheat. One of those cheeky gluten free grains that could fool the best of is into thinking it's a no go for coeliacs and those with wheat intolerance. But despite the name, it is not in fact wheat, and perfectly ok for anyone needing to steer clear of gluten or wheat in their diets.
With a rich, nutty flavour this flour packs a punch in the nutritional stakes. It is full of amino acids, vitamins and minerals (an extra little punch there for my vegan lovelies) as well as being extremely versatile in cooking. What a powerhouse of a grain...
When Clearspring sent me their new buckwheat range, the flour was definitely the item I am most used to; It appears in a lot of my gluten free baking. When thinking about what to make I wanted something simple, nutritious and that felt a little naughty (it's me after all). Packed full of good fats, mineral rich molasses and plenty of fibre this nutty, chocolate chunk banana bread fits all those boxes and more. Jazz it up or down as you please. The simple, moist texture is dreamy for many a combination.
It is safe to say that our cacao-sweet potato frosting is a firm favourite of yours....and ours. In fact, it takes all my self control not to sit with the bowl and eat it by itself with a big spoon when making an order.
This 'icing' alternative is light, yet decadent, whilst being full of vitamins +fibre (that helps stop any sugar rushes from the maple syrup). It holds firm for piping + decorating and best of all, it is super simple to make.
You are going to look at this recipe and go.. “whaaat”. Yes it is just that simple. I have to admit I have a habit of chucking it all in and tasting as I go. So I have laid out some guidelines below that give you a creamy, light frosting. Add more cacao for a richer taste, more maple if you like it sweeter or add a couple of teaspoons of coconut cream for some added decadence.
1 large sweet potato (about 270g once cooked and skinned)
100ml Maple syrup
30g Cacao powder (sieved)
A few dashes of plant based milk
Pinch of salt
So short + sweet for the first post, a bit like the time it takes to create this awesome icing.
Check back soon for more recipes + ramblings...
Hey.. I'm Phoebe, the woman behind Cake + Cucumber. Here in the blog page, I want to share with you some of our popular recipes, sprinkled with thoughts + odd rant of a twenty-something woman. Re-create, join the conversation and, most of all, enjoy. (Remember if you sign up for the newsletter you get exclusive recipes + discounts on our products).