TURMERIC, BUCKWHEAT, BLUEBERRY BREAKFAST LOAF
Serves:  10
 
A gluten free and FODMAP friendly breakfast loaf, full of good stuff. Slather with peanut butter or jam for extra deliciousness.
Gather
Dry ingredients
  • 25g sunflower seeds
  • 25g walnuts
  • 100g rolled oats, gluten free if needed
  • 90g buckwheat flour
  • 55g gluten free plain flour
  • 1½ teaspoons baking powder
  • ½ teaspoons baking soda
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon sea salt
Wet ingredients
  • 160 ml almond milk
  • 1 teaspoon lemon juice
  • 80 ml olive oil
  • 2 ripe bananas
  • 5 tablespoons maple syrup
  • 3 large eggs, beaten well
  • Large handful of blueberries, frozen or fresh
Oat topping
  • 50g rolled oats
  • 3 tablespoons coconut oil
  • 2 tablespoons maple syrup
Make
  1. Preheat the oven to 200°C and grease and line a 2lb loaf tin. Add the lemon juice to the almond milk and set aside to curdle. This will make your buttermilk.
  2. Add the sunflower seeds, walnuts and rolled oats to a food processor and pulse into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients.
  3. Add buttermilk mixture, oil, bananas and maple syrup to the food processor (no need to clean) and pulse until smooth. Make a well in your dry ingredients and pour in the wet mixture, along with the eggs. Use a spatula to carefully fold everything until combined.
  4. Pour the batter into the lined loaf tin and gently push down the blueberries on top. Mix together the oat topping in a small bowl and sprinkle it on top of the blueberries.
  5. Bake for about 40-45 minutes, or until golden and springy to the touch. A skewer inserted should only emerge with a few crumbs stuck to it.
  6. Enjoy the loaf warm from the oven, pop a slice under the grill to toast or wait until cool, then slice and put in the freezer for later.
Recipe by She Can't Eat What?! at http://www.shecanteatwhat.com/turmeric-buckwheat-fodmap-friendly-breakfast-loaf/