Banana & Walnut Buckwheat Mini Loaves

Banana & Walnut Buckwheat Mini Loaves

buckwheat loaves

I’m feeling super proud of myself for staying away from all things gluten filled for two weeks now!

What a difference in my energy! 

I created these nutrient dense mini loaf cakes to keep my blood sugar balanced, and my energy levels up.  They slice well, taste so good, and are perfect served with a little butter (although they wont be vegan friendly with butter).  Yum!

 

You will need:

3 soft medium mashed bananas

1 cup of oil ( I used olive)

1 cup sultanas

1 cup walnut pieces

2 cups buckwheat flour

1/2 cup sugar (I used coconut sugar)

1 tbs cider vinegar

1 tsp baking powder

1 tsp cinnamon

pinch of salt

 

Method:

Preheat oven to 180C.

Combine mashed banana, oil, vinegar, coconut sugar, salt and cinnamon together well in a large bowl.

Add the sultanas and stir before adding the flour and baking powder.

Combine mixture well, it will be a different consistency to what you would get using normal wheat flour.

Spoon into mini loaf tins, or into muffin tins and cook for around 30 minutes.  

These are perfect served warm with coconut yoghurt, or packed for extra energy during a hike or long trip.  

Enjoy x 

 

Delicious Feijoa Muffins

Feijoas are in season in NZ soon, and add incredible flavours to muffins.  No refined sugars, or wheat flours in these, just pure goodness. I have added oats and cinnamon to these muffins for extra protein, and flavour.  Use coconut oil instead of butter and they are dairy free too. 

feijoa muffins

Ingredients:

100g coconut oil or butter

1 egg

150g honey

3/4 cup water

150g feijoa flesh (about 6 feijoas)

300g gluten free flour

65g rolled oats

2 tsp baking powder  

1 tsp cinnamon

pinch of sea salt

optional – To add extra sweetness to muffins you can add 50g coconut sugar, but I found these delicious just as they were.

Method:

Preheat oven to 180 C.  Cream the butter and honey together.  Add the beaten egg and water, and mix well.  Next add the flour, oats, cinnamon, and baking powder.  Mix again until well combined. Fold through the diced feijoa flesh and stir gently.  Pour the mixture into your 12 capacity lined or greased muffin tins.

Add the crumble mixture to the top of each muffin: 2 heaped tbsp oats, 1/2 tsp cinnamon, and 1 tbsp coconut sugar. 

Bake for 18 – 20 minutes until lightly golden, and cooked through.