I have recently discovered a new breakfast fav, and when I say that ‘I’ discovered it, what I mean is that my brilliant friend Steph educated me about the joy of buckwheat and told me about what she often has for breakfast and I err stole her idea, so all credit to her really. I’ve used buckwheat before to mill the groats into flour to make bread and pancakes, but I haven’t really known what to do with the whole groats. Turns out, you don’t have to do much at all with them apart from consume them – as they are or soaked. Buckwheat is gluten free, despite its name suggesting otherwise, and has a nutty feel and taste about it. It’s crunchy – chewy after being soaked – and is generally yummy and filling.
I love banana cake, banana bread, banana smoothies, banana ice cream. Huge fan. And a while ago a good friend of mine told me about a great recipe by the talented Real Food Pledge for the most excellent banana and pecan loaf, and although I can’t claim it as my own (although as it’s so good I wish I could!!), I wanted to share it with you guys. It’s 100% clean eating and 200% delish so give it a whirl! It’s also fail proof which is a massive bonus.
This loaf is a great snack and it freezes well. I like to make it on the weekend, slice it up then freeze pieces to take to work during the week; such a good treat during the day.