Buckwheat is a flavour that, in my experience, needs a little consideration. It’s a strong, unusual one that tends to dominate.
Buckwheat flour though, is one of the few grain-free flours that creates convincing baked goods I think. I’ve had great success with it in terms of consistency, just not that flavour…
So recently when subbing in buckwheat flour I’ve had a think about ways to fight back with flavours from other ingredients. The spotlight here is on cinnamon.
The trick to buckwheat bliss is to match its power with something that doesn’t just rival its strength, but rather provides a contradictory flavour e.g. something sweet, or spiced, or sour. The former is at work in these low FODMAP quinoa and courgette fritters.
So I give you this banana and cinnamon loaf, whose sweetness and spiced flavour doesn’t attempt to beat the buckwheat, but instead works with it, so that the best parts of both ingredients come through in every heavenly bite.
you will need:
110g coconut oil / butter (melted)
160g brown sugar
4 x bananas, preferably ripe (but if not just mash with a fork until they change their minds)
4 x tbsp almond milk
1 x egg
1 x tsp vanilla paste
275g buckwheat flour (another grain-free flour would work)
1 x tbsp cinnamon
1 x tsp baking powder
1/2 x tsp bicarbonate of soda
Preheat your oven to 180C. This is going to be very easy.
Get that coconut oil / butter melting somewhere. Take one large bowl, and add all your dry ingredients to it. Once the fat has melted, add it along with all your other liquid ingredients to the bowl. Fold the mixture until combined.
If yours was anything like mine, the mixture is quite wet, so I didn’t need to grease or line my loaf tin. Take a call, and then pour! Pop into the oven for 50 minutes, checking after the first 15 that it isn’t catching. After 20 minutes I had to put some foil over to allow the rest to cook.
Take out, allow to cool and make sure you cut yourself a slice while it’s still warm. Delicious slathered in butter, or with this raspberry chia jam.