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Buckwheat and Teff Seed Banana Bread
Prep time: 20 mins | Cook time: 1:5 mins | Makes: 12 portions
Ingredients
- 1 ¼ cups buckwheat flour
- ¼ cup tapioca Flour (Cassava flour)
- ¼ cup brown teff seeds (optional, can substitute for chia seeds)
- ½ tsp baking soda
- Pinch of sea salt
- 3 free range organic eggs lightly whisked OR 3 pre-prepared flax eggs (for egg free/vegan)
- 2 cups mashed banana
- ¼ cup coconut oil melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ cup almond milk
The natural sweetness of bananas combined with the wholesome goodness of buckwheat can only mean one thing... buckwheat banana bread! If you're a fan of banana bread, you're going to LOVE this twist!
Method
In a large bowl mix all dry ingredients with a fork.
In a small bowl whisk together mashed banana, maple syrup, coconut oil and vanilla.
Add eggs, and fold through flour mixture.
Add wet ingredients to dry and mix well.
Slowly add almond milk folding in a little at a time until fully incorporated.
Bake at 175° C for the time listed above or until bread springs back to the touch.
