Buckwheat & Pea Loaf with Banana, Walnuts & Berries
| This wonderfully fruity loaf from Jenni Sherington makes superb use of our Buckwheat and Yellow Pea Flours. |
When we first met Jenni Sherington at the Aldeburgh Food and Drink Festival, she was offering samples of her healthy versions of popular confectionery - they really were delicious.
We were very excited to see what Jenni was doing, turning the idea of a healthy snack on its head and creating indulgent treats packed full of nutritious, wholesome ingredients. At the time we'd just had our first batch of gluten-free pea, bean and quinoa flours milled and were busy working out what could be done with them (lots as it turns out, they're incredibly versatile). We could see that Jenni was bound to have lots of good ideas so we gave her some of our flour to experiment with.
We weren't disappointed. Jenni came up with some fantastic recipes - all gluten-free and with vegan options.
When Jenni sent over the recipe it came with some serving suggestions from the Sherington household - here's what Jenni says they like: "my dad - smothered with equal parts butter to loaf, my mum - with decadent salted caramel spread, mmm! Me - with a healthy berry chia jam for added nutrition!"
They all sound great to us!
Ingredients
|
Method
|
3 Responses
Fiona
Hello, What size loaf tin eg 1lb or 2lb? Thank you.
Nick at Hodmedod
Hi Jane
Like flax, chia seeds form a gloopy “mucilage” when they’re ground and mixed with water, that firms up when heated and so acts as a good vegan egg replacement. You can read more about it at http://www.veganbaking.net/recipes/egg-replacers/chia-seed-binder
Enjoy the loaf – it’s a great recipe.
Best wishes, Nick
jane
Hello, can you tell me more about Chai seeds? What is it that makes them behave like eggs?
Jane.
Leave a comment
Comments will be approved before showing up.
Also in Recipes for British Beans, Peas & Quinoa
Vegan Lentil Lasagne
Green Pea Dal & Pesto Stuffed Conchiglie
Josiah Meldrum
Author