Buckwheat. Gluten-free amazingness! Did you know that it is actually related to rhubarb? And therefore has no relationship to wheat or grains at all? Buckwheat is correlated with fullness; it is full of fibre—more fibre than even oatmeal—which helps keep your hunger pangs at bay. What’s more, buckwheat is full of antioxidants and very high in protein, iron, and rutin (which helps your body produce collagen and can help with hemorrhoids and varicose veins). Try swapping out your flours at home with this one!
2 C buckwheat flour
2 ripe pears
3/4 C olive oil (or 1/2 if using bananas)
1/2 C water (or almond milk)
1/2 C sucanat sugar
1/2 tsp baking powder
1/2 tsp apple cider vinegar
* add 1-2 mashed bananas for extra moisture
Preheat oven to 350° F.
Line loaf pan with baking or wax paper.
Beat together above ingredients, except the pears.
Place washed pears in the bottom of the loaf pan.
Pour the batter around the pears and bake for 45 minutes.
Cover the loaf with tinfoil and cook another 10-15 minutes until brown and a toothpick comes out clean in the centre.
Remove from the oven and leave in the pan for 15 minutes.
Serve warm with chocolate hazelnut sauce.