This sweet, cake-like loaf is exactly what the name suggests; it offers plenty of energy and power with a mix of protein, omega 3s, and healthy slow-release carbohydrates. Perfect for staying energised as the weather turns a little colder. The smell of cinnamon and apple will also help to welcome in Autumn and those memories of cosy dark nights and comforting meals.
1 cup buckwheat
½ cup oats
3 tbsp organic coconut sugar
1 tsp vanilla extract
1 tbsp apple sauce
1 chia egg (1tbsp chia seeds mixed with 3 tbsp fresh & filtered water, leave to set for 15 minutes)
For the topping: optional apple slices, linseeds, sesame seeds, poppy seeds
Pre-heat the oven to about 190 degrees celcius
Prepare your chia egg before starting, as it needs around 15 minutes to set and will form a thick gel-like consistency. (or more accurately…. Frogspawn….)
Add your buckwheat and oats to a blender, and blend until they form a flour-like consistency.
Take the buckwheat and oat flour mixture out of the blender and transfer to a large mixing bowl.
Spoon in your coconut sugar or other sweetener, cinnamon, vanilla extract, apple sauce, pinch of salt, protein powder (if using) and your chia egg, and mix thoroughly until everything is combined. You’re likely to need to add water as you mix, so add enough gradually so you form a thick, batter-like mixture.
Add the handful of berries and mix well again, ensuring there’s an even spread of them throughout the batter.
Spoon the mixture into a lined cake tin and add whatever toppings you’re using. If you have an apple, then slice it thinly and place the slices evenly along the top of the mixture. Sprinkle on whatever seeds you’re using, nuts – especially walnuts – work well too, you can make a variaition of whatever toppings spring to mind, here’s another variation of the loaf:
Bake in the oven for 20-40 minutes depending on your oven type and efficiency. Check the mixture every 15 minutes. As the ingredients are all natural and are able to be eaten raw, it doesn’t matter if the loaf is not fully cooked through. Wait until the top starts to brown a little and becomes firm, and you can smell the loaf calling you to eat it…. Then you know it’s ready to be taken out of the oven.
Remove the loaf with the lining still stuck to it, and leave to cool for a few minutes.