This recipe was passed along from one of lovely our Co-op members. Without the eggs it is complete dairy, egg and gluten free.
Most gluten free baked goods require many ingredients to achieve the right texture and crumb. The beauty of buckwheat flour, is it really doesn't need anything else to get that moist tender crumb.
Enjoy this simple loaf with or without added sweetener. Freezes and doubles beautifully.
Thanks for sharing, Rachel :)
Prep Time: 15 minutes
Cook Time: 25 minutes
1 cup buckwheat flour
1-1/2 tsp pure vanilla extract
1 tsp ground cardamom
1 tsp baking soda
½ tsp baking powder
1/4 teaspoon salt
2 eggs or 4 Tbsp. flax egg substitute **
2 1/2 tbsp coconut oil, melted
3 ripe bananas, mashed
3 tbsp water
2-3 tbsp real maple syrup (optional: if you need to be extra careful with sweeteners, simply remove the maple syrup, it still tastes great)
1/3 dark, chocolate chips (optional)
1/3 cup chopped walnuts (optional)
Preheat oven to 350F.
If making this egg free, make the flax eggs now** & set aside.
In a large bowl, combine the dry ingredients.
In a separate bowl combine the wet ingredients.
Add the wet to the dry ingredients and stir until combined.
Pour into a greased, or parchment lined 8x8 loaf pan.
Bake for 25-30 min. till the toothpick comes out clean.
** Flax eggs:
Grind 2 - 3 Tbsp. whole flax seeds in your spice grinder.
Re-measure the ground flax into a small bowl. Add double the amount of warm water. For example, if you have 3 Tbsp. ground flax then you would add 6 Tbsp. of warm water. Some recipes call for a 1 to 3 ratio instead of a 1 to 2 but I’ve always done it this way & it works. Zoom the flax & water with a hand blender & set aside to “gel.” 2 Tbsp. flax eggs = 1 egg.