Recently I have been craving fruit cake. Its not something I ever ate very often, but the thought of rich sweet, moist, fruitiness of a homemade teacake or fruit bread spread with real butter will always have me drooling!
Its also been a while since I made a loaf with buckwheat so I decided to try a fruity one.
It is quite dense, but has a crumbly cake texture and a wonderful nutty, spicy fruity flavour. This is one I’ll be making again and again!
Sweet Buckwheat Fruit Bread
- 190g buckwheat flour
- 1 tbs olive oil
- 150mls almond milk
- 4 tbs granulated sweeterner (or 3 tbs honey)
- 2 eggs
- 1 tbs vanilla extract
- 1 tsp baking powder
- 1/2 tsp bi-carbonate of soda
- 1/2 tsp apple cider vinegar
- 2 apples, grated
- 1 tbs mixed spice
- Rind of 1 orange and 1 lemon
- 1/4 tsp salt
- 3 tbs unsweetened Desiccated coconut (optional – I just love coconut!)
- 1 tbs chopped walnuts, toasted
- 2 tbs Chocolate or carob chips (optional)
- Preheat oven to 170C, and line or grease a loaf tin
- In a large bowl, mix together all wet ingredients together except fruit
- In another bowl, mix together the dry ingredients, except the coconut, nut and chocolate/carob chips if using
- Sift the dry ingredients into wet ingredients and mix until combined
- Stir in the fruit and nuts, coconut and carob chips and mix until combined
- Pour the mixture into loaf tin
- Bake in the middle of the oven for 50 minutes or until a skewer come out clean (you may need to cover the loaf with foil for the last 15 minutes to prevent over browning)
- Allow to cool on a wire rack in the tin for 10 minutes before turning out and leaving to cool.