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Buckwheat & Pea Loaf with Banana, Walnuts & Berries

Buckwheat & Pea Loaf with Banana, Walnuts & Berries

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 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

  • 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.

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