Courgette and Olive Oil Breakfast Loaf
This loaf is gluten free, dairy free and has no refined sugar. Buckwheat flour is full of fibre and protein and the olive oil adds a good dose of healthy fats. Loaded with courgette, pecans and 100% dark chocolate it makes the perfect breakfast loaf to see you through until lunch.
SERVES
8 servings
PREP
Soak the dates in boiling water for ten minutes to soften. Then remove outer skin and seed and mash with two tbsp of hot water to form a paste.
Grate the courgette.
Chop the pecans and chocolate into small pieces.
Line the loaf tin with baking parchment to avoid sticking
COOK
Preheat your oven to 160 degrees.
Add the buckwheat flour, baking powder and salt to the mixing bowl and combine. Make a well in the middle of the dry ingredients and break in the eggs. Mix the eggs and add in the olive oil and milk and mix together well. You should have a batter style mixture.
Add the date paste, the honey, the courgette, dark chocolate and pecans and combine into the mixture.
Pour into the lined loaf tin and put into the oven for 50 minutes. When the time is up stick a knife through the centre of the loaf to check it is cooked - if it comes out clean you can take the loaf out, if not leave for another 5-10 minutes.
Let the loaf cool completely before cutting.
TIPS
This loaf is great cold or toasted and topped with butter or nut butter.
INGREDIENTS
2 cups Buckwheat Flour
1/4 cup Extra Virgin Olive Oil
2 Eggs
1 cup Grated Courgette
4 Medjool Dates
1/4 cup honey
1/2 cup Pecans
1/4 cup Chopped 100% Dark Chocolate
1 cup Cashew Milk (or milk of choice)
Pinch of Sea Salt
1 tsp baking powder
EQUIPMENT
Large mixing bowl
Large loaf tin
Baking parchment (unbleached preferrable)