Blueberry and Peanut Butter Swirl Loaf (V, GF)

Well after being inundated with requests for this hormone friendly loaf I just knew I had to pop it on the blog for you all to try!

It’s the prefect go to snack or breakfast when you want something that will nourish your body but still keep you feeling satisfied!

Not too sweet and not to savoury, just the PERFECT amount of both, and lots of good fats, protein and fibre that your body and hormones will LOVE!

I don’t know really know what else to say other than just try it and you can decide for yourself haha!

INGREDIENTS

• 1½ CUPS BUCKWHEAT FLOUR

• 1/2 CUP COCONUT SUGAR

• 1/2 CUP HONEY/MAPLE SYRUP/AGAVE

• 1 TEASPOON BAKING POWDER

• ½ TEASPOON OF BAKING SODA

• 2 TEASPOONS GROUND CINNAMON

• 1 CUP MASHED RIPE BANANAS

• 1 FLAX EGG ( 1TABLE SPOON GROUND FLAX WITH 3 TABLESPOONS OF WATER) OR FREE RANGE ORGANIC EGG

• ½ CUP COCONUT YOGHURT

• ¼ CUP COCONUT OIL

• ¼ CUP CHIA SEEDS

• 1 CUP BLUEBERRIES

• 1/2 CUP NATURAL PEANUT BUTTER (for the swirl)

• 2 TABLESPOONS MAPLE SYRUP (for the swirl)

DIRECTIONS

1. Preheat oven to 160°C (325°F). Place the buckwheat flour, coconut sugar, baking powder, baking soda, chia seeds and cinnamon in a large bowl and mix to combine. 

2. Add the banana, flax egg, yoghurt, blueberries, coconut oil, honey/ maple syrup and mix to combine.

3. Pour into a lightly greased loaf tin (or a more shallow tin if you want it to be more like a slice as pictured) or line with non-stick baking paper. 

4. in a seperate bowl combine the peanut butter and the maple syrup (you want it to be nice and runny so make sure you mix all the natural oils through or gently warm it up in a pan over a stove)

5. Drizzle the peanut butter and maple mixture over the top of the batter and then use a skewer or sharp knife to gently swirl the mixture in. Don’t over swirl or it will become mixed into the batter, just several swirls should do

6. Bake for 1 hour or until cooked when tested with a skewer. Brush with extra maple syrup to serve.