What do we have here? GF (and DF if you don’t smother it in butter oh and vegan if you use 2 flax eggs) BANANA B R E A D
Buckwheat flour is what makes this comfort classic gluten free. Despite its name it actually contains no wheat and is indeed GF, sneaky. This pseudo-grain is not a grain at all it’s a closer relative to rhubarb, I know crazy right. What makes buckwheat even more impressive is that it’s full of a bioflavonoid called RUTIN. Bio-what? Just another one of those super plant powers. Bioflavonoids used to be referred to as vitamin P.
Not only is it anti-inflammatory and a powerful antioxidant it works synergistically with vitamin C meaning they have enhanced effects when they’re together, ya know like your dance moves after a few vinos they’re better together
You want this to support collagen production (hello healthy aging and skin integrity 🏻) as well as our cardiovascular system to improve the integrity of our blood vessels- we want them strong and flexible 🏼
You don’t need to go around thinking hmm am I getting enough rutin 🤔 just ask yourself am I getting enough plants. But it does make for an excellent alternative in gluten free cooking! .
2 ripe bananas
1 flax egg (mix 1 Tablespoon of ground flax with 2 Tbsp. water and let sit for 5 minutes) 1/2 c. almond milk or milk of choice
2 Tbsp. coconut oil
1/4 c. Almond meal
1c. Buckwheat flour
1 teaspoon baking powder
1 Tbsp. Cinnamon
1/2 tsp. Nutmeg
pinch of salt
handful of walnuts
small handful seeds + coconut
Preheat oven to 180 C
Make flax egg
In a separate mixing bowl add bananas, egg, coconut oil and milk and mash together. In another bowl add the almond meal, buckwheat flour, spices, salt and baking powder. Give it a little stir. Feel free to add a little honey, maple syrup or raw sugar if you want it sweeter.
Add flax egg into banana mixture then add the dry ingredients and fold together. Add walnuts then pour the batter in a loaf pan and sprinkle with nuts/seeds. Bake for 30-45 minutes. *Buckwheat has a distinct flavor so it does take a little getting used to. - 2 hours ago