28 August, 2014
By Caroline Edgar
3/4 cup buckwheat flour
1/2 cup gf oats, ground into a flour (or 1/3 cup plain gf flour)
1 tsp vanilla powder
1 tbsp lucuma (optional)
1/2 tsp baking soda
1 tsp baking powder
1/4 cup coconut sugar
2 large bananas, mashed
1/4 cup apple puree
2 tbsp coconut nectar
1/4 coconut oil
pinch of pink salt
1 cup of dried dates, chopped and soaked for 15+ minutes
1/4 cup of walnuts, chopped into chunks
1 tbsp flax meal - 2 tbsp water
What To Do:
Prepare the flax meal with 2 tbsp of water and mix well and let it sit for 5+ minutes to thicken.
Soak the dried dates with and cover with warm water. Let it sit for 15 minutes to soften them slightly.
Pre heat the oven at 200 degrees.
Sift the buckwheat flour and gluten free oat flour into a large bowl, and also mix in the coconut sugar, baking soda, baking powder, lucuma powder, vanilla powder and salt.
In a separate mixing bowl, mash the banana until it’s smooth with little to no lumps left and add in the apple puree, coconut nectar, flax meal/water mixture and coconut oil. Mix in well so that it’s a smooth paste.
Combine the two mixtures together by folding the wet ingredients in with the dry. Don’t over mix, but make sure there’s no dry lumps left in the mixture. Drain the water from the dates and fold the dates into the banana bread mixture. Fold in the walnuts at this point as well, just to the point that they are mixed throughout the mixture.
Line a brownie 9” or 10” tray with baking paper or line the tray with coconut oil and sprinkle on buckwheat flour to avoid the cake from sticking. Optional; add a sprinkle of coconut sugar on top to get a touch of caramelisation.
Lower the heat from 200 degrees to 150 and bake for 15-20 minutes, check the cake after the 15-20 minutes and bake for the last 15-10 minutes at 120 degrees.
Carefully remove from the pan and let it sit for at least 30 minutes before slicing into squares or whichever shape you prefer! Serve warm with coconut oil, coconut nectar or your favourite jam or nut butter.