Here at home I have a big bread eater. I used to play on that team too but fortunately I rehab myself and nowadays I only eat it occasionally.
When I look to the ingredients list of the breads that J. buys at the supermarket I literally feel tizzy...Those breads are everything but healthy. They're full of refined flours, chemical stabilizers and weird stuff that certainly is not good for us...
As so, I'm really committed to start doing our own bread. Today this happened...
This bread is between the bread and the cake. It's not extremely sweet but it has a very subtle fruity taste from the banana and the carob. The zucchini makes it moist and fluffy and the buckwheat makes it dense, naturally gluten-free and very rich in fiber.
It can be put together in 5 minutes and it bakes in a snap - great for the more impatients (like me...).
This bread is so rich that it is good simply by itself. But if you want something special you can mash half avocado with a little bit of lemon juice and spread it over a couple slices of bread. Then sprinkle some pomegranate arils on top and you have a beautiful, satiating and healthy breakfast or afternoon snack.
J. liked it but he says it's to chewy for him...Aaarrhhh! What can I do?! Breath deep, be patient, smile and try again. I love this bread and I think you're going to love it too!
Buckwheat, Carob, Banana & Zucchini Bread (gluten-free)
Preparation Time: 5 minutes
Baking Time: 30 minutes
Difficulty Level: Fácil
Cost: ~2,50 € (in Portugal)
Nutritional Information (per 2 slices): 157.2 Kcal, 5.2 g protein, 34.1 g carbs, 2.2 g fat
1 cup Buckwheat (190 g), groats or flour
1/2 cup (125 ml) Almond Milk (or any other vegetable milk)
1/4 cup Carob Flour (25 g)
2 tbsp Ground Flax (thickened with 6 tbsp Water)
1 Banana (~120 g peeled)
1/2 Zucchini (~170 g)
1 tsp ground Ginger
1/2 tsp Baking Soda (or Baking Powder)
1 pinch Sea Salt (to taste)
1/2 ripe Avocado, mashed
1 tsp Lemon Juice
Pomegranate Arils (or are they rubies?...)
1. Pre-heat the oven to 375 F (190 ªC) and prepare a rectangular baking pan lined with parchment paper. (I used a 10.2 in x 7.1 in/26 cm x 18 cm baking pan).
2. Place the ground flax in a bowl and add the triple of its volume in water. Give it a stir and let it thicken for about 15 minutes.
3. Place the buckwheat groats in the food processor and process for a few minutes until it turns into a fine flour. Alternatively you can use ready-to-use buckwheat flour. Transfer the flour to a mixing bowl.
4. Add in the carob flour, ginger, baking soda and a pinch of sea salt and whisk.
5. Place the banana into the food processor along with the almond milk and process until it turns into a puree. Add it to the flour mixture.
6. Peel the zucchini and shredded it. Transfer it to the mixture and mix everything for 1-2 minutes.
7. Add in the thickened flax and stir to incorporate. Transfer it to the prepare baking pan and place it in the oven. Bake the bread for about 30 minutes (test with a toothpick or spaghetti that should come out clean when inserted in the middle of the loaf).
8. When baked, remove from the oven and pull the bread out of the pan by pulling from the parchment paper. Let it cool down over a cooling rack until it gets to room temperature.
To serve as in the photo:
1. Mash the avocado with the lemon juice using a fork and spread it over a couple of slices of the bread. Sprinkle with pomegranate arils and enjoy.
I hope you enjoy this recipe. What kind of bread do you eat? Do you bake your own bread at home? I'd love to hear!