Spiced Banana Berry Nut Loaf
Ingredients
- in a bowl combine 1 3/4 cup buckwheat flour,
- 3/4 cup blanched almond meal,
- 1 tsp baking powder,
- 1/2 tsp baking soda,
- 11/2 tsp ground cinnamon,
- 1 tsp ground ginger,
- 1/2 tsp ground nutmeg,
- 1/4 tsp ground cardamom and
- 1/4 tsp sea salt
Preparation
Preheat the oven to 180*C
In the meantime, combine 12 pitted + soaked + drained Medjool dates, 3 ripe bananas, 1 1/4 cup almond milk, 2 tsp vanilla extract and 2 tsp apple cider vinegar. Blend well
Pour into the bowl with the dry mix and mis well until you end up with a smooth batter
Add in 1 heaped cup mixed nuts/seeds (chopped) and 1 heaped cup frozen berries. Transfer to a lined loaf pan and bake for 55 mins or until cooked through
Cool completely at room temp before slicing. Store in an air-tight container at room temperature for 2-3 days or in the fridge for up to 1 week. You can also freeze them and reheat in the toaster as needed
