buckwheat & flax banana slice (gf)
Today was pretty wonderful. I got some amazing results for an essay I thought I’d be doing pretty badly in. Although I’m finding university tough (especially the bit where I’m a broke student), getting a result like this certainly makes the experience a bit more rewarding.
I had a fairly chilled afternoon and decided to bake this loaf, as I had some bananas and leftover buckwheat to use up. It’s tasty and not too sweet, which is just the way I like my cakes. I like how dense buckwheat flour is as well. Feel free to use a loaf tin if you don’t want a slice. Additionally, you could turn this into some yummy cupcakes. I was going to add raspberries and forgot all about it – someone give that a go! Pretty sure this is gluten free too.
Makes 8 large slices.
1 1/2 cups buckwheat flour
1/2 cup flaxseed meal
2 tsp baking powder
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 cup raw caster sugar
1/4 cup macadamia oil (you could use coconut oil or olive oil)
2 mashed bananas
1/3 cup low fat yoghurt
1 organic free-range egg
Preheat oven to 180 degrees celcius.
Mix all of your dry ingredients in one bowl and the wet in another.
Add the dry to the wet batch and mix through evenly. Place in a greased/lined baking tin and cook for 50 minutes.
Enjoy warm with honey on the top!