200 ml water
1 cup organic dried apricots, chopped
2 small ripe bananas
½ cup coconut oil
1 tsp apple cider vinegar
1 cup activated buckwheat kernels
1/2 cup sunflower seeds
½ cup coconut sugar
¼ cup psyllium husks
1 ½ tsp bicarb soda
1 tsp cinnamon powder
1 tsp ginger powder
1 tsp baking powder
½ tsp cardamon powder
Pinch of salt
Preheat the oven to 200°C.
Drain & rinse the buckwheat, then blend it with the psyllium husks and water.
Add in the coconut sugar, coconut oil, bananas, spices and salt then blend until smooth.
Sift in the baking powder and bicarb soda, apple cider vinegar and blend quickly.
Whisk the eggs in a separate bowl, then add into the batter.
Place the batter in a bowl, add in the chopped apricots and sunflower seeds, give it a gentle stir, then pour into a lined baking tin. Garnish the top of the loaf with some sliced banana and dried apricots.
Bake for 15 minutes then check on the loaf and turn the oven down to 180°C. Bake for another 40 minutes then test to see if it’s cooked through by tapping the bottom of the tin-it should sound hollow.
Remove from the oven, let the loaf cool in the tin before removing and slicing.
Enjoy on it’s own or with coconut yoghurt or icecream. Yum!