BUCKWHEAT BANANA BREAD

Who doesn't love banana bread? Toasted on the outside, but moist in the inside with a sweet banana flavour and crunchy bits of walnuts..I hope you're writing your shopping list already! I really love this recipe as it is something you often have to miss out on when you are gluten free but by substituting with buckwheat flour you can happily enjoy this for breakfast, snacks or even dessert. I like to serve mine with organic yoghurt, blue berries and a little drizzle of maple syrup. 

Makes 10 slices

Ingredients

1 cup almond meal
1 cup oats (quinoa flakes for GF)
½ cup buckwheat flour
1 tablespoon psyllium husks
¼ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 mashed bananas
2 eggs
1/4 cup coconut oil, melted (or extra virgin olive oil)
2 tablespoons rice malt syrup (or maple syrup or honey)
1 teaspoon vanilla extract
¼ walnuts, coarsely chopped
½ lemon, zest
1 banana, sliced vertically to go on top

Directions

Preheat the oven to 180⁰C. Grease a loaf pan and line with baking paper.

You can throw all of the ingredients (except the walnuts) into a food processor and blitz, adding the walnuts afterwards before pouring into the tin otherwise, combine the almond meal, oats, buckwheat flour, psyllium, salt, baking powder, baking soda, cinnamon and nutmeg in a bowl. In a separate bowl beat the eggs until pale and fluffy. Add the eggs, banana, oil, rice malt syrup, vanilla, walnuts and lemon zest to the dry mixture and mix thoroughly.

Spoon the mixture into the loaf tin and smooth with the back of a spoon. Top with the extra banana and bake for 35-40 minutes or until a skewer inserted into the middle comes out clean.

Cool and slice. This will keep in the fridge for 1 week or in the freezer for 1 month and just toast when serving. If keeping in the freezer slice and place baking paper between each slice.