Thermomix banana & carrot buckwheat loaf


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.

150g (approx 2 small) carrots, chopped into 4 equal sized pieces
250g (approx 3 small) bananas, cut in thirds
1.5 tspns vanilla powder (I recommend Heilala – no added sugar)
150g (1 cup) buckwheat flour
1 tspn aluminium-free baking powder
150g (approx 3) organic eggs
2 tbspns coconut oil


  1. Pre-heat the oven to 170 degrees celsius
  2. Put carrots, bananas, vanilla & coconut oil in the Thermomix – set to speed 6 for 10 seconds. The mix will be basically a puree [this may or may not be delicious by itself]
  3. Add the 3 eggs, blend 5 seconds on speed 3
  4. Add the buckwheat flour & baking powder. Set to reverse, for 7 seconds on speed 4
  5. Pour whole mixture into a loaf tin
  6. Put in the oven & set the timer for 40 minutes

Note on oven temperature: as nice as it would be that all ovens are actually the temperature they say they are, there is variation. Set for 35 minutes & check if preferred.

If you’re enjoying a slice yourself, I highly recommend slathering it in almond butter

Food in schools

Feeling so inspired from Module 32 of my Institute for Integrative Nutrition study, which focused on changing the food in children’s schools. Granted the lectures were all based on the USA, where children eat school meals, as opposed to in Australia where most children take their own lunches, or occasionally order from the canteen.

Regardless, Amy Kalafa, Sarah Chaplin & Ann Cooper all came from different approaches & came to the same brilliant conclusions. Unfortunately no lecture by Jamie Oliver but I’m hoping in years to come, they may convince him to talk.

  1.  Children need enough sleep, physical activity & nutrient-dense foods to help them productively through the day.
  2.  By & large, before these 3 wonderful ladies started their work, there were some, but not many people doing anything to change the face of canteens. To hear from Amy that when they started a salad bar, children realised they actually liked salad. They also realised that giving children a large choice was not beneficial, & giving them two healthy choices was easier.
  3.  Simple actions like asking the canteen team & food service workers what they would need to be able to prepare food from scratch, made the reality seem easier – with one lady just asking for a food processor & spatula. 
  4. Developing relationships / contracts with local suppliers across multiple schools to enable lower costs & subsequently higher-quality products.
  5. Teachers are leaders, even when it comes to food. If the children see their teacher with a water bottle, carrot sticks & an apple on their desk, they are going to think this is the norm. 

I feel slightly embarrassed that I don’t even know what the canteen serves at my sons’ school BUT seeing these lectures has spurred me on to get involved. Can we source more local suppliers? Can more Food be prepared from scratch? Would parents be willing to pay a little more for organic produce? 

Could teachers facilitate a small group interaction every so often where the children go round the room & show everyone something healthy from their lunchbox & why they think it is healthy?

As always, please let me express that I am not perfect. I do give my children fresh fruit, carrots & cucumbers in their lunchbox but also freeze-fried fruit, cheese & crackers, & popcorn.