Free UK Delivery on Orders over £40 - Just £3.95 for Smaller Orders

Menu 0
Buckwheat & Pea Loaf with Banana, Walnuts & Berries

Buckwheat & Pea Loaf with Banana, Walnuts & Berries

Home   Recipes for British Beans, Peas & Quinoa   Buckwheat & Pea Loaf with Banana, Walnuts & Berries
Baking Buckwheat Flour Chia Flour Grains and Seeds Pea Flour Pulse Flour Pulse Flours Pulses Vegan Vegetarian Yellow Pea Flour

by Josiah Meldrum January 11, 2016 3 Comments

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 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

  • 4 ripe Bananas
  • 100g Unrefined Soft Brown Cane Sugar
  • 150g Yellow Pea Flour
  • 120g Buckwheat Flour
  • 1 tsp Bicarbonate of Soda
  • 1½ tsp Baking Powder
  • 1½ tsp Mixed Spice
  • 100g Coconut Oil (or Butter), softened
  • 2 tbsp Chia Seeds mixed with 2 tbsp Water to form a gel (or 2 Eggs)
  • 180g Seasonal Berries - raspberries or blackberries work especially well
  • 80g Chopped Walnuts

Method

  1. Preheat the oven to 160 degrees centigrade and grease and line a loaf tin.
  2. Peel and mash the bananas with a fork until no lumps remain.
  3. Add all the dry ingredients and stir well.
  4. If vegan, add the softened coconut oil and the chia gel. If non vegan, add the butter and eggs.
  5. Fold in the chopped walnuts and berries.
  6. Pour into the prepared loaf tin and place in the oven for 80 minutes. (Check after 30 minutes and cover with foil if the top is too brown.
  7. Leave to cool in the tin for 10 minutes and then turn out onto a cooling rack.


Josiah Meldrum
Josiah Meldrum

Author


3 Responses

Fiona
Fiona

April 20, 2017

Hello, What size loaf tin eg 1lb or 2lb? Thank you.

Nick at Hodmedod
Nick at Hodmedod

February 19, 2016

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
jane

February 14, 2016

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

Winter Vegetable Stew with Herb Dumplings
Emmer Fava Flour Hearty Squash Vegan Vegetarian
Winter Vegetable Stew with Herb Dumplings

by The Cook and Him October 30, 2019

This winter veg stew makes a hearty and warming supper for a cold dark evening, with nutty emmer grains and deliciously savoury fava bean flour dumplings. And at Halloween it's a great use for any surplus pumpkin flesh, far too good to waste!

Read More

YQ pastry egg custards
Baking Flour Grains and Seeds Pulses YQ
YQ pastry egg custards

by Kimberley Bell October 22, 2019

Kimberley Bell, founder of the Small Food Bakery in Nottingham, winner of the 2018 BBC Food and Farming Award for Best Producer and long-time friend, has very kindly shared her recipe for baking egg custards with the YQ wheat flour milled from the cereal population developed by Prof. Martin Wolfe at Wakelyns Agroforestry.

Read More

Wholegrain sourdough, using YQ Wakelyns population wheat
Baking bread Flour Grains and Seeds Pulses Wheat Flour YQ
Wholegrain sourdough, using YQ Wakelyns population wheat

by Kimberley Bell October 22, 2019

Kimberley Bell, founder of Nottingham's Small Food Bakery, winner of the 2018 BBC Food and Farming Award for Best Producer and long-time friend, has very kindly shared her formula for baking with the YQ wheat flour milled from the cereal population developed by Prof. Martin Wolfe at Wakelyns Agroforestry.

Read More