Banana peacan and date loaf 

This loaf is so moist and sweetened by the dates and some maple syrup. It’s vegan and gluten free and so healthy. Great anytime of the day. We enjoyed it for afternoon tea with a spread of cashew butter on it. It’s also good lightly toasted for breakfast. 
Ingredients 

1 1/2 cups buckwheat 

1 tsp baking soda 

1 tsp vanilla powder 

1 tsp cinnamon 

3 medium well mashed bananas 

1/4 cup melted coconut oil 

1/2 cup Apple purée 

1/2 cup finely diced pecans 

5 medjool dates finely chopped

1/3 cup maple syrup 
Method

Take a bowl and sift the buckwheat and baking soda and vanilla also the cinnamon into it. 

Next in another bowl mash your bananas. Then add coconut oil and Apple purée also the maple syrup. Mix well then add your dates and nuts  mix those in. 

Next pour your wet ingredients into your dry mixing as you go. Once mixed together pour into a silicone loaf pan. Bake in preheated oven set to 180c for 50 minutes. Check it’s cooked through before removing from oven. Allow loaf to cool in pan as this helps it set. I let it cool for about 30 minutes before use. 


Glutenfree dairyfree vegan refined sugarfree 

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