Suits: GF, DF, Nightshade free,
Contains Eggs*
Ingredients:
- 200 ml Water
- 200 gm Chopped dried apricots
- 130 gm / 2 Small ripe bananas
- 110 gm / ½ cup Coconut oil
- 4 Eggs
- 1 tsp Apple cider vinegar
- 185 gm / 1 cup buckwheat kernels
- 150 gm sunflower seeds
- 145 gm / 1 cup White quinoa
- 70 gm / ½ cup Coconut sugar
- 20 gm / ¼ cup Psyllium husk
- 10 gm / 1 ½ tsp Bicarb soda
- 1 ½ tsp Cinnamon powder
- 1 tsp Ginger powder
- 3 gm / 1 tsp Baking powder
- ½ tsp Cardamom powder
- Pinch of salt
Method:
- Soak the buckwheat and the quinoa together overnight
- Preheat oven at 200°c / 392°f
- Drain & rinse the grains, blend with the psyllium husk and water. Once the grains have combined add in the coconut sugar, coconut oil, bananas, spices and salt
- Blend until smooth
- Add sifted baking powder and bicarb soda, apple cider vinegar and blend quickly
- Whisk eggs in a separate bowl and then add into the batter
- Place the batter in a bowl, add in chopped apricots and sunflower seeds, give it a quick gentle stir and then pour into lined baking tins
- Garnish the top of your loaves as you like with some sliced banana or dried apricots
- Bake at 200°c , after 15 minutes check on the loaves and turn the oven down to 180°c, leave the loaves in for another 40 minutes
- Remove from the oven, let cool and enjoy!
History & Benefits of Soaking Whole Grains:
When using soaked whole grains for cooking, you get so many more nutritional benefits from the grain than when they are in the form of flour. This is commonly known as activated grains.
This is because flour usually goes through more processes to achieve the finely milled form and put under high heat when milling. By using the grain form you are more likely to benefit from all the nutrients that the grain has to offer such as the fiber and nutrients in the germ and bran which are still present and are so beneficial to consume.
Soaking the grains overnight in warm water activates an enzyme called Phytase which breaks down phytic acid in the whole grains that binds together the minerals we need in the grain. The activation of phytase makes it easier for the body to absorb these minerals
