Buckwheat Banana Bread/Muffins
This recipe is amazingly good, and easy to make. You can either take whole buckwheat groats and make the flour yourself, or buy organic buckwheat flour and use the same amount of flour as you would of whole groats.
2 tbsp flax seeds, ground or 2 tbsp organic flax seed meal
1/3 cup water
1 1/3 cups buckwheat groats, "white" (unroasted) divided or organic buckwheat flour
1/2 cup pumpkin seeds
1/2 teaspoon salt
1/2 teaspoon pumpkin spice
2/3 cup chopped walnuts
1/4 cup olive oil
2 cups bananas, mashed about 4 medium
2 teaspoons baking soda
2 tablespoons water, boiling
Preheat oven to 400°F, Combine flax meal with water in a small saucepan. Bring to a rolling boil and immediately remove from heat. Set aside to soak until needed.
In a food processor, grind 1/3 cup of the groats into fine flour. Place strainer over a mixing bowl and pour in flour. Rub the flour through with a spoon, returning unground pieces to blender: Repeat three times or until all groats have been ground.
Oil and flour an 8x4 inch loaf pan. Tap the pan gently to coat the bottom and sides with flour: Tap any extra flour back into the mixing bowl. If you are making muffins, oil and flour two 6-muffin trays, or silicon muffin trays (I prefer these).
Combine pumpkin seeds, salt, and spices. Blend on high 1 minute, stopping twice to scrape the bottom. Add seed mixture and chopped walnuts directly into the flour; and whisk together well.
Combine in blender oil and add 2 ripe bananas, broken into 1" chunks. Blend. Continue to add banana chunks until the 2-1/4-cup level is reached. Add the flax mixture and blend for one minute.
Pour the liquid mixture over dry ingredients and mix thoroughly. Dissolve baking soda in boiling water. Add to the batter and stir with a few swift strokes until water disappears (don't beat it). Quickly scrape batter into pan and place in hot oven.
Immediately reduce oven temperature to 325. Bake for approximately 60 minutes or until a toothpick thrust in the middle comes out dry (will be about 45-50 minutes for muffins, if that). Remove from the oven and cool in the pan for 10 minutes. Turn bread/muffins out on a wire rack and cool completely before slicing.
Nutrition Facts - Muffins (1P/2C/4F)
Serving Size 68 g (1 muffin)
Amount Per Serving
Calories from Fat: 112
Total Fat: 12.4g
Saturated Fat: 1.5g
Total Carbohydrates: 17.5g
Dietary Fiber: 3.2g
Vitamin A 1% Vitamin C 4%
Calcium 2% Iron 10%
Nutrition Facts - Bread (1P/2C/6F)
Serving Size 101 g (1/8 loaf slice)
Amount Per Serving
Calories from Fat: 168
Total Fat: 18.6g
Total Carbohydrates: 26.3g
Dietary Fiber: 4.9g
Vitamin A 1% Vitamin C 6%
Calcium 3% Iron 15%