This is a soft & springy little loaf, gently sweetened with a touch of cinnamon, citrus zest and a hearty sprinkling of raisins. No sugars of any kind. I love it toasted, then served with a smear of coconut yoghurt & berry jam.
Like my other grain-free loaf (find the savoury recipe here) it could be labelled primal-friendly, although I know some Paleo folk avoid psyllium & buckwheat.
This might look like a long list of ingredients, but let me reassure you that method-wise it’s just a one-bowl-wonder! It all gets mixed, put in a loaf tin & baked to perfection.
This makes a smallish loaf, so feel free to double the recipe for your big loaf tin. For this smaller version, I use a 11 x 23cm silicon loaf.
Dry Ingredients:
½ cup buckwheat flour
½ cup almond flour
¼ cup dessicated coconut
¼ cup tapioca or arrowroot flour
½ cup LSA * (or options below)
½ cup sliced almonds (for options, see note below **)
1.5 tsp gluten free baking powder
1 tsp cinnamon
1.5 Tbsp psyllium husk
½ cup raisins or sultanas
Wet Ingredients:
1 tsp orange zest
1 tsp lemon zest
1 cup water
2/3 cup of coconut milk or cream (1 x 165ml tin)
1 free range or organic egg
2 Tbsp olive or coconut oil
1/2 tsp lemon juice or apple cider vinegar
1 tsp pure vanilla extract
optional: any extra seeds to decorate the top – I’ve used pepitas & buckwheat groats, about 1 Tbsp of each
* LSA is a pre-ground mix of linseed, sunflower seed & almonds, which you can make yourself or buy pre-made. LSC (chia instead of almond) works well too. Or you can simply use ½ cup of ground flax/linseed instead. If you want to grind your own linseed, be sure to use a fierce bullet or high speed blender – a food processor won’t cut it.
** You can get creative here – swap it out for 1/2 a cup of another nut. I’ve tried sunflower seeds & crushed hazelnuts. Yum!
Grab a big bowl and preheat your oven to 200C. Add all the dry ingredients & mix super-well. Make sure you ease out any tapioca lumps.
Make a well in the centre and beat in the remaining wet ingredients. It’s a thick damp mixture. Keep stirring, making sure all wet & dry components are fully incorporated. Transfer your batter to your loaf tin, either greased or lined with parchment.
Sprinkle with seeds of your choice then bake for 40 minutes. Allow to cool in the tin for five or ten minutes before cooling on a rack.
Slice before freezing. Enjoy!
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