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.