This recipe has been converted and tweaked from a Taste magazine recipe. Super easy to make and loaded with great flavours. I love using raw buckwheat and turning it into flour as I need to, it means I am always getting the best out of the food I eat. Enjoy. Eb x
- 210g raw buckwheat
- 15g shredded coconut
- 30g raw almonds
- 50g sugar (or coconut sugar)
- 2 tsp TMX baking powder
- ½ tsp bicarb soda
- 30g shredded coconut
- 1 small banana (75g)
- 2 eggs
- 70g coconut oil (melted) or grapeseed oil
- 250g milk (or coconut milk)
- 30g passionfruit (optional)
- 1/3 cup maple syrup (optional)
Preheat oven to 160deg fan forced. Spray a loaf pan 10cm x 25cm approx..
Add buckwheat, 15g coconut and almonds into the bowl and mill on Speed 9 for 1 minute.
Add sugar, baking powder, bicarb and 30g coconut and mix on Speed 3 for 10 seconds.
Add remaining ingredients (except maple syrup) and mix on Speed 4 for 10 seconds.
Pour into our loaf pan and bake for 40-45 minutes or until a skewer comes out clean.
When you take it out of the oven, poke holes in the top using your skewer then pour maple syrup over it.