Just a delicious recipe today – buckwheat banana bread with flaxmeal. Perfect for morning tea, or anytime and lovely for the whole family. Gluten and dairy free, not too sweet and packed full of healthy fibre and lignans – a phytoestrogen (fancy name for plant oestrogen) that balances your hormones. Perfect for anyone with PMS, hot flushes or breast cancer risk. Enjoy!
Buckwheat banana bread with flaxmeal
Gluten free, dairy free (does contain some amines and salicylates, but is tolerated fine by me and mine. If you’re worried, replace flaxmeal with ½ cup gluten free flour – but you’ll lose the phytoestrogens – and use just-ripe bananas and rice bran oil)
1 cup buckwheat flour
½ cup flaxmeal (freshly ground from flaxseeds is best as it turns rancid quickly)
1 tsp baking powder
1 tbsp psyllium husk
2 ripe bananas, mashed
1 carrot, grated
½ cup coconut oil, melted if necessary
½ cup rice malt syrup
Preheat oven to 180°C. Grease and line or flour a 22cm loaf tin.
Blend together coconut oil and rice malt syrup – by hand or in mixer – add in eggs and stir well until combined. Stir through mashed banana and grated carrot, then add dry ingredients (buckwheat, flaxmeal, baking powder and psyllium) and fold through.
Pour into tin and bake for 50 minutes – check with a skewer through the middle, if still wet, bake another 5 minutes.
Serve smeared with coconut oil and for salicylate lovers, a drizzle of honey and sprinkle of cinnamon. To keep it intolerance-friendly, spread with a little more rice malt syrup.
For a tasty muffin alternative, replace carrot with ½ cup blueberries (higher in salicylates) and bake for 40 minutes only.