Experimenting in the kitchen once more, this time making a healthy and super tasty alternative to bread.
Did you know that buckwheat is not actually wheat? It’s actually a plant cultivated for its grain-like seeds that belong to the rhubarb family which means that it’s fabulous news for those of us who want to avoid the bloated tum. It’s from a group of foods commonly called pseudocereals like quinoa and amaranth. It’s a versatile little ingredient used in tea or processed into groats, flour, and noodles, and a common fixture in many traditional European and Asian dishes.
Buckwheat is richer in minerals than many other pseudocereals. It’s high in manganese, copper, and magnesium which is said to improve blood pressure and your blood lipid profile therefore generally known to be good for heart health overall, although fairly low on the vitamin front.
This buckwheat loaf is incredibly moist and packed with carbs, fibre and protein and it’s dairy-free. Glorious gluten-free goodness and a truly healthy treat.
- 1 large Zucchini, grated
- ½ cup Maple syrup
- 1/3 cup Olive oil
- 4 Eggs
- 2 cups Buckwheat flour
- 1 cup Almond meal
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp salt
- 2/3 cup Walnuts, crushed
- 1 large Carrot, grated
- Pre-heat the oven to 170’C.
- Place all wet ingredients in your food processor and pulse 2-3 times.
- Add in all the dry ingredients except the walnuts, zucchini and carrot and blend until well combined.
- Transfer the mixture into a bowl and fold in grated zucchini, carrots and crushed walnuts.
- Pour into a lined loaf tin and bake for 50-60 minutes.
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