I have posted a couple of variations on this loaf, but here’s another one for Thermomix users. It is a great loaf for school lunchboxes (nut-free), with enough sweetness, but of course no added cane sugar, dates, agave or maple syrup. It also consists of only 7 incgredients, all of which I have at home almost all the time. If you’re not making it for school, you can sub in almond meal.
Oh buckwheat, we’ve been friends a couple of years now but you never cease to surprise me in a world of increasing glutards (this fabulous term was stolen by me when a customer called the restaurant I worked for & warned me they had a “glutard” ie someone requiring a gluten-free meal). I am currently a glutard so no offence is intended.
2 carrots (I used purple but it’s your call) 1 cup buckwheat flour (I just grind buckwheat groats in a spice grinder) 3 eggs (use organic eggs, kids) 2 tbspns coconut oil
1.5 teaspoons vanilla powder (I use Heilala brand) 1 tspn bicarb
1. Throw banana, carrot & vanilla into the blender until almost smooth.
2. Pour banana/carrot mix into a bowl. Add coconut oil & stir.
3. In a separate little bowl, crack the 3 eggs & just give them a little whisk with a fork so they are well mixed.
4. Add the eggs into the mixing bowl, then bicarb, then the buckwheat flour & stir til all mixed well.
5. Tip into a loaf tin (I use a silicone one) & cook for 50 mins at 180 degrees Celsius.
As there is no sweetener added, it is not overly sweet, but is not savoury enough to be a ‘bread’. I guess you could cut a slice & spread on some rice malt syrup or honey or my current favourite sugar-free berry jam.
I love it & hope you will too. Let me know how you go if you bake it at home.