Banana and cinnamon buckwheat bread

Banana and cinnamon buckwheat bread

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.

Banana and cinnamon buckwheat bread

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

METHOD:

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.

Banana and cinnamon buckwheat bread with chia raspberry jam

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Dairy free buckwheat loaf

Dairy free buckwheat loaf

This dairy free buckwheat loaf has saved my bacon many, many times now.

I just can’t get on with the gluten free breads in shops. To me they taste oddly sweet, artificial and the texture is all wrong. Instead of being springy like the wheatful loaves I once loved, off-the-shelf gluten free bread almost melts in my mouth (and not in a good way).

Because of these disappointing and expensive varieties, I’ve made it my quest to find an alternative to grain based bread that actually matches up. Something you could serve your wheat loving friends without them making a strange face afterwards.

I think the answer lies here, in this Hemsley & Hemsley recipe. While I find many of their recipes a little hard to tackle, mainly because they sometimes call for obscure ingredients (kelp noodles anyone?) this one is superb, and you can get everything you need in Tescos.

This recipe makes one small loaf, but don’t be fooled by the size – this stuff is seedy, it’s dense, flavourful and filling…delicious by itself – you can also add some raisins into the mix to make a sweeter version. Did I mention it’s completely dairy and yeast free too? The anti bread that tastes like bread.

Dairy free buckwheat loaf

You will need:
1 x large sweet potato / 1/2 a butternut squash
110g buckwheat flour (you can make this quickly by chucking buckwheat groats into a food processor and whizzing until fine)
4 tbsp arrowroot (or buckwheat flour – which is what I use)
1/4 tsp bicarbonate of soda
1/2 tsp sea salt
1 tbsp ground flax seed
2 tbsp lemon juice
180g mixed seeds (I use a mix of sesame, sunflower, pumpkin & linseed)

Preheat the oven to fan 180 C.
Peel and weigh out 200g of squash / sweet potato. Microwave for 5 minutes until fully cooked and then mush it up with a fork (or stick it in a food processor).
Leaving the seeds until last, mix all the dough ingredients.
With floured hands, shape into a loaf, making shallow slits in the top of the loaf.
Pop him in the oven for 40 mins until golden.

And that’s it! I really recommend picking up a copy of The Art of Eating Well, the book this recipe is from. There are some total gems amongst it’s pages and it’s especially inspiring as all Hemsley & Hemsley’s recipes are inventive whilst being  totally gluten free. Rejoice!

Dairy free buckwheat loaf