Cook Time | 45 minutes |
Servings | slices |
Ingredients
- 1/2 cup Buckwheat Flour
- 1/2 cup Almond Meal
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Bi Carbonate of Soda
- 1 teaspoon Cardamon
- 2 teaspoons Cinnamon Powder
- 1 teaspoon Ginger
- 1/2 teaspoon Allspice
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Vanilla Powder or 1 teaspoon Vanilla Extract
- 1/2 teaspoon Sea Salt
- 2 Eggs
- 1/4 cup Coconut Oil melted
- 1/4 cup Milk full-fat or nut milk
- 1 teaspoon Apple Cider Vinegar
- 3 Bananas medium very ripe
- 1 cup Pecans
- 1 tablespoon Activated Buckwheat Groats
- 1/4 teaspoon Cinnamon Powder
- 1 tablespoon Coconut Oil
Ingredients
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Instructions
- Preheat oven to 180 degrees C and line a loaf tin with baking paper.
- In a large mixing bowl, combine all the dry ingredients.
- In a separate bowl, whisk together eggs, coconut oil, apple cider vinegar and milk. Add in bananas and mash into the wet mixture with a fork. Don't mash into puree though, leave a few chunky banana pieces.
- Add the wet mixture into the dry and fold through until just combined.
- Pour the mixture into the prepared loaf tin. Sprinkle the pecans and activated buckwheat groats on top of the mixture. Then sprinkle with cinnamon and drizzle over coconut oil.
- Place loaf on the bottom shelf of the oven. Cook for 45 minutes or until a skewer inserted comes out clean. If you find your pecans are browning too quickly, place a piece of foil on top while the remainder of the loaf cooks.
- Once cooked through, allow loaf to cool slightly before removing from the tin and slicing into 12 slices. Serve with a slather of butter if you like.
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