A gluten free and FODMAP friendly breakfast loaf, full of good stuff. Slather with peanut butter or jam for extra deliciousness.
Ingredients
25 gm
Sunflower seeds
25 gm
Walnuts
100 gm
Rolled oats- Gluten Free
90 gm
Buckwheat flour
55 gm
Gluten free flour
1 1/2 tsp
Baking powder
1/2 tsp
Baking soda
1 tsp
Turmeric, ground
1 tsp
Cinnamon
1 tsp
Cardamom, ground
1/2 tsp
Sea Salt
160 ml
Almond milk, unsweetened
1 tsp
Lemon juice
80 ml
Olive Oil, Extra Virgin
2 medium
Banana (s)
5 tbsp
Maple syrup
3 large
Egg
(beaten well)
1/2 cup
Blueberries
(frozen or fresh)
50 gm
Rolled oats- Gluten Free
(topping)
3 tbsp
Coconut oil
(topping)
2 tbsp
Maple syrup
(topping)
Instructions
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.
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.
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.
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.
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.
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.
