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.
2 large, very overripe bananas
2 tablespoons lemon juice
115ml vegetable (or other flavourless) oil
200g ClearSpring buckwheat flour
1 tbsp coconut flour
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 tsp mixed spice
160ml plant based milk + 50ml lemon juice (leave for 15 minutes)
3 flax egg (3 tbsp milled flax seed + 9 tbsp boiling water left for 5 minutes)
100 ml molasses
A handful of chocolate chunks, almonds, pecans or any other cheeky goodness you like.
Pinch of salt.
1. Preheat the oven to 190 degrees. Line a loaf tin with baking parchment for later.
2. Mash the bananas with the lemon juice and set aside.
3. Place all the dry ingredients (other than the pecans) in a bowl and mix well.
4. Create a well in the middle and add the oil, vanilla, molasses, banana and milk-lemon mixture.
5. Mix till combined- but don't over mix. It will bubble a bit as the baking soda reacts with the lemon.
6. Put into line loaf tin and place pecans on top with a crack of salt.
7. Bake in the oven for 50mins-1hour. Checking to see the top isn't growing too much (if it it place a piece of foil over the top). When a knife comes out clean it is ready.
8. Allow to cool slightly before removing from the tin.
Eat. Right away. Now. Go. Yum. Happy belly.
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).