- 2 cups buckwheat
- 1 cup yoghurt
- 1/4 cup coconut oil, melted
- 1/4 cup J Friend & Co WildFlower Honey
- 2 flax eggs or 2 free range eggs
- 1 tsp ginger
- 1 tsp all spice
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
- 1 1/2 cups grated parsnip (~1large parsnip)
- 1/2 cup walnuts
- 1/2 cup chopped dates
Method:
- Pre-heat the oven to 180C and line a loaf tin with baking paper.
- Add the buckwheat to a blender and blend until you have a fine flour. Set aside
- In a medium sized bowl whisk yoghurt, coconut oil, honey and flax eggs until well combined.
- Add the remaining ingredients and mix until every thing is well combined and you have a thick mixture.
- Tip the mixture into the lined loaf tin and bake for 30-40mins.
- Leave too cool completely before cutting.
- This loaf will store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
