This loaf makes a great hiking snack and is perfect for kids’ lunchboxes, or heated with some stewed fruit and coconut yoghurt for dessert. You can also freeze individual slices for a quick snack later (heat for less than a minute in the microwave).

Makes: One loaf 24x13x7cm | Prep. time: 20 minutes | Cook time: 55 minutes | Dish deets: Gluten free, vegan, refined sugar free

Ingredients

• 30g walnuts, chopped
• 140g ground almonds
• 150g buckwheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• Pinch of flaky salt
• 300g date syrup
• ⅓ cup aquafaba (chickpea water)
• 2 ½ tsp cider vinegar
• 500g bananas (approx 3 bananas)

making it happen

1. Mix all dry ingredients together in a bowl (reserve half of the walnuts). 2. Mix all wet ingredients together in a separate bowl. 3. Mash the bananas with a fork and add to the wet ingredients. 4. Gently stir the wet and dry ingredients together. 5. Pour into a greased loaf tin. Sprinkle with remaining walnuts. 6. Bake in a moderate oven, 170 °C for approximately 55 minutes. Allow to cool before slicing.

Chef Kerry Wellman

“I try to keep things simple, honest and tasty. ‘Flavour’ trumps ‘complicated’ any day of the week. I have about 38 years of experience in the industry, starting at a local bakery and working at a handful of legendary Christchurch cafés and restaurants before coming on as head chef at Untouched World Kitchen three years ago."

Three key ingredients to a tasty dish? Love, passion and enthusiasm.

What is your favourite guilty pleasure? DIY - I have to have something on the go. Whether it’s building, painting or demolishing.

What is a trend you’re seeing in food? The ‘veganising’ of mainstream food. It doesn’t always have to be about being healthy, it’s all about broadening minds and trying something new.

Read our full catch up with Chef Kerry here.

untouchedworldkitchen.com