I absolutely love chia seeds. They are full of fibre helping to keep the bowels healthy, omega 3 fatty acids, antioxidants and other essential nutrients. Plus they make for a great bulking agent in baking.
This loaf is refined sugar free, gluten free, dairy free and vegan. It is absolutely delicious for a snack or breakfast.
1 cup of strawberries (chopped)
1 and 3/4 cup buckwheat flour
1/2 cup shredded coconut
1/4 cup coconut sugar
1/4 cup almond milk
3 tbsp chia seeds
1 tsp cinnamon
2 tsp vanilla essence
1 tbsp coconut oil
1 tsp rice malt syrup (optional)
1 tsp baking powder
3/4 tsp baking soda
pinch of salt
Line a bread tin with baking paper and pre heat oven at 180 degrees,
Add all dry ingredients dry ingredients (buckwheat flour, coconut, coconut sugar, chia seeds, cinnamon, baking powder, baking soda, salt) into your food processor or mixer and mix until combined.
Add the wet ingredients (bananas, almond milk, vanilla essence, coconut oil, rice malt syrup) into the dry ingredients and continue blending until well combined
Chop the strawberries and once the mixture is well combined, stir through the strawberry chunks.
Pour the mixture into the bread tin and bake for 45 - 50 minutes. Stick a skewer through the middle to determined if cooked. If the skewer is clean when pulled out it is cooked.
Let the loaf sit on the bench for 10 minutes before transferring to a cooling rack.
Slice and enjoy.
The loaf is best kept in the fridge
There will be some moist areas in the middle due to the berries. It is still beautiful to eat.
I loved this with nut butter or tahini.