It is so lovely to have our kitchen back. You may have noticed that I've had a weeeee break from posting recipes lately. This is because I am finding that rather than take a photograph and write the recipe out after I've cooked something, all I want to do is eat it! Fortunately, I managed a quick photograph of this breakfast loaf before the tin was entirely empty... Let me tell you, weekends don't leave a lot of time to snap an image before food is gone! And this is only feeding the two of us - I can't imagine what it will be like when our wee son comes along...
This morning we sat down to this delicious breakfast loaf before we headed off to antenatal classes. Ok, we didn't exactly 'sit down,' as time was running thin. But we did manage to make sandwiches of butter and peanut butter, wrap them, then jump in the car and eat on the go. Something I usually try to avoid for numerous reasons (digestion being one of them...).
I especially love this loaf in its sandwich form. The only sweetener present is the banana, which makes for a particularly savoury loaf. Because of this, it would even go well with a spread of hummus, sliced avocado, and perhaps some roasted chicken for a picnic lunch. Whatever floats your boat, this loaf fits many an occasion. It really doesn't discriminate.
3 ripe banana
1 tsp vanilla essence
110 grams grass-fed butter
1 cup buckwheat flour
1/2 cup spelt flour
1/2 cup oats
1 1/2 tsp baking powder
- Preheat oven to 180 degrees.
- In a food processor, blitz bananas until smooth. Add eggs and blitz until combined.
- Add all other ingredients and blitz until a smooth batter forms.
- Grease or line a loaf tin. Pour mixture into the tin and place in the oven.
- Bake for 45 minutes - 1 hour, depending on the heat of your oven. I know that is a big difference, but in different ovens I cook this for different times... You will know it is done when a skewer comes out nearly entirely clean. A little bit of wet batter on the knife won't matter.
- Allow to cool in the loaf tin and keep in the fridge for one week.
- Serve lathered with grass-fed butter (featured in the photograph), peanut butter or honey.
Feed, nourish, value yourself.