Buckwheat & Hazelnut Banana Bread


After my trip to Banana Island I had some leftover ripe bananas and didn’t really feel like eating them, but as I don’t like throwing things away I came up with this absolutely delicious Banana Bread. It’s vegan, gluten free, refined sugar free AND nut free if you cut out the hazels.
Takes 5 minutes to whip together and another 45 minutes sitting staring through that owen glass, waiting for it to get ready :)
The best thing is that you can alternate it in endless variation. Just use your imagination.


Buckwheat and Hazelnut Banana Bread

5 small very ripe bananas
4 tbsp melted coconut oil (you can substitute with olive oil if preferred)
1 1/2 cup buckwheat flour
1/2 cup coconut sugar
2 tsp baking powder
1 tsp vanilla
1 handful of chopped hazelnuts (optional)
1-2 tsp crushed cardamon

Put your oven on 200 degrees C.
Grease the insides of a loaf pan with some coconut oil.
Mash the bananas thoroughly using a fork, add the coconut oil.
add vanilla, coconut sugar and cardamon
Mix the buckwheat flour with the baking powder and add it together with the hazelnuts. Mix well.
(it going to be thick, its supposed to)

Pour into the loaf pan and bake for about 45-55 minutes.
Let cool before slicing up.
Eat as it is or serve it with some coconut whip* and sliced fruit!

*Coconut whip is whipping the solid part from a chilled can of coconut milk. So put a can in the fridge, open it in the bottom and pour out the coconut water (Don’t throw it away, its great in smoothies)
Add a pinch of vanilla and sweeten it with stevia or agave and whip until fluffy. :)

Spicy Flax seed Crackers


I love raw crackers. Especially if they’re a bit spicy. Top these with some avocado, tomato, your favorite sprouts and some freshly ground black pepper. Simple and very tasty snack.

Spicy Flax seed Crackers

1 large tomato
1 yellow capsicum/bell pepper
1 1/2 cup of water
1 medium hot chili OR 2 tsp sambal oelek
Pinch of sea salt
Fresh herbs (optional – I used basil and rosemary)

2 cups yellow flax seeds
1 cup sunflower seeds
1/2 cup pumpkin seeds

1. Mix tomato, capsicum and water with the spices until smooth

2. Pour the tomato/pepper sauce over the seeds, stir thoroughly and soak for 1 hour to let the mix thicken. The flax ”creates” a gel which binds the crackers.

3. Spread out thinly on two baking sheers/dehydrator sheets and dehydrate over night (8-10 hours) If you use a regular oven, dehydrate them in lowest temperature allowed and leave the door slightly open to let out the steam.