This loaf is my current hit comfort food. I love it toasted with coffee for brekkie or a little treat when the mid afternoon dips hit. We’re on the Plastic Free July mission in our house so this creation came into being out of what was available in our kitchen and you can totally substitute nearly everything in this for your preferred alternative EXCEPT THE BUCKWHEAT. Buckwheat is tender, nutritious and delicious! When you soak the groats they create their own viscosity removing the need for eggs and yielding a mellow, warm flavour and slow released energy.
1/2 cup of whole buckwheat groats
1 - 1 1/2 cup ground almonds
2-4 bananas (to taste)
10 shelled and quartered walnuts
3 T coconut oil
1 t baking powder
1/2 t baking soda
4 T coconut sugar (more or less or none to taste)
long dollop of maple syrup (to taste)
10 dates torn into quarters
1 t cinnamon
1/8 of a nutmeg grated
2 eggs (entirely optional -add a little more coconut oil if you don’t use eggs)
Soak the buckwheat groats for at least 4 hours or overnight. Pour off any soak water then add an extra 1/2 cup of water and tip into a blender with eggs if you’re using. If you’re not using eggs add a little more coconut oil to richen up the loaf. Mix on low speed or pulse until smoothly blended then pour into a large bowl. Melt the coconut oil and add to the bowl along with all the other ingredients except the almond meal. Mix gently until well combined then begin adding the ground almonds in stages with the intention of creating a thick but still quite sloppy batter that can easily be poured into the baking tins. How much almond meal you need to create this depends on whether you used eggs and how many bananas etc so just keep mixing it in until the batter looks like a good consistency and if you don’t know, don’t sweat it just lob it all and keep an eye on it when it’s cooking. If it’s overly moist it’ll just require a little longer time in the oven.
Pour the batter into a regular sized loaf tin that has been brushed in coconut oil or lined with baking paper or make multiple mini loaves Bake at 180 degrees for 30-45 minutes depending on the size of the loaves. Check at 30 minutes and if the loaves are browning up nicely and smelling fragrant test by inserting a clean knife or skewer and seeing if it comes out clean-ish. I love this loaf a little on the moist side as it’s delicious toasted with fresh, organic butter.
Enjoy friends - Jyoti x