Banana & Walnut Buckwheat Mini 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
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.