Ingredients
Units
Scale
- 1 cup + 2 tbsp buckwheat flour
- 1 cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup rolled oats
- 1/4 cup tapioca flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground allspice
- 1/2 tsp ground star anise
- 1/2 tsp ground fennel seeds
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2-3 dates, pitted and chopped (the drier kind, not Medjool)
- 2 dried apricots, chopped
- 2 dried plums, chopped
- 2 tbsp dried cranberries
- 2 tbsp raisins
- 1/4 cup chopped pecans (or sub walnuts)
- 2 flax eggs (see notes on how to make this)
- 1/2 cup + 2 tbsp almond milk
- 3/4 cup apple puree
- 1/4 cup maple syrup
- 1 tbsp melted coconut oil (plus more greasing)
Instructions
- Preheat your oven to 175C (347F) and lightly grease a loaf tin.
- In a big bowl, mix all the dry ingredients together except the dried fruit and nuts.
- Add the nuts and dried fruit and mix to incorporate.
- In a separate bowl, mix all the liquid ingredients - flax eggs, almond milk, apple puree, maple syrup, and coconut oil.
- Pour all that into the dry ingredients and mix with a whisk until everything is well incorporated.
- Pour the batter into the prepared loaf tin and top with oats, hemp seeds, raisins, and pecans if desired.
- Bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean.
- Take the loaf out of the oven and let cool in the tin for about 10 minutes.
- Remove it from the tin and cool completely before slicing (or at least for as long as your patience lets you).
- Store at room temperature for 3-4 days.