My buckwheat bread recipes has really helped me create some amazing recipes. It’s so versatile and so healthy to boot. No need for a load of sugar or butter here, just a simple celebration of the natural sweetness of honeybush tea and fruit. I gave a slice of this to a non-celiac and they loved it. That’s always the measure of a good recipe in my estimation. I’m honestly shocked how well it came out. I assumed it’d either be mushy inside of it’d just fall apart from the fruit. Thankfully the ever useful flaxseed meal comes to the rescue and keep everything in place.
There aren’t any tricks here. Rice flour helped it pop right out without any hassle or sticking. The melted butter guaranteed that there were no patches left ungreased. The apricots and dates were the ready to eat variety, so there was no need to soak them. Usually soaking the fruit provides all the moisture needed, but because of the flax and soft fruit I was able to add more tea and control the texture of the loaf, I say loaf since it’s not as sweet nor as delicately soft as a cake would be. I washed the glacé cherries to take off the sugary syrup. Flouring the fruit helped to stop it sinking, like I say no real tricks just some basic knowledge and experience.
It bakes the same as usual. You could even take this further with the zest of any citrus, a dribble-over icing and some cherries to top it off, or maybe a dusting of icing sugar. The sky’s the limit as far as decoration goes, I would say that you should stick to the 250g of fruit, I also think the mixture of soft and dry helped keep the cake stable. Though I like the difference in texture between the fruit, the sweetness varies between them too, so each bite is a little different from another.
So, here we are. A really healthy fruit loaf, all natural sugars from the fruit, a little extra for sweetness too, and all the good of dried fruit, the little bit of Mixed Spice is a nice addition, of course Buckwheat flour and flax are heavy hitters in the nutrition department. All things in moderation naturally, but when it comes to something like this a little extra will do you more good than bad. I hope you will try this out, remember you can substitute a lot of things in this recipe, if you like you could even change the flour for a wheat one and you wouldn’t be far different in texture, or so I’m told, just lessen the liquid. Until next time, take care.
200g Buckwheat Flour
500ml Boiling Water
2 Teabags, Honeybush Rooibos etc
50g Soft Apricots, Chopped
50g Soft Dates, Chopped
50g Glaze Cherries, Washed and Halved
25g Ground Flaxseed
1 Tbsp Olive Oil
1 Large Egg
1/3 Tbsp Baking Soda
1 Tsp Mixed Spice
Dash of Vanilla Extract
Makes one loaf.
Can be frozen.
1. Add the Teabags to the Water and stew until a strong Tea has been brewed. Remove Teabags and add Sultanas and Raisins. Cover when cool and leave in fridge overnight.
1. Preheat oven to 175c (No Fan). Brush a Bundt tin with melted Butter and dust with Brown Rice Flour or grease and line a 6×3 inch loaf pan.
2. Drain the Soaked Fruit and reserve the Tea. Add the other Fruit to the soaked Fruit and toss with 1 Tbsp of Buckwheat Flour.
3. In a large bowl mix together the Egg, Olive Oil, Mixed Spice and Sugar until well combined. Add the Buckwheat Flour, Flaxseed and Baking Soda and stir until combined, then add the Fruit and Stir together. Finally add the reserved Tea, a bit at a time, until a thick but stirrable Batter has been formed.
4. Pour batter into prepared tin, wet a spoon with the remaining tea and smooth down the top, then bake for 40 minutes, turning halfway if needed, until golden brown and a skewer comes out clean. Let cook in tin for 15 minutes then remove to a wire-rack.