This buckwheat Brazil nut bread recipe packs shedloads of health benefits. Brazils are an excellent source of B and E vitamins, which help promote healthy hair and skin, and have exceptionally high levels of selenium, which are essential for a strong immune system. Makes 1 loaf (6 slices).
Ingredients
2 large bananas
150g buckwheat
100g chopped dates
50g brazil nuts
150g sugar-free muesli
Pinch cinnamon
Pinch salt
Sprinkling of sunflower and pumpkin seeds
Preheat the oven to 170°C. Heat a pan of water and add 150g of buckwheat. Simmer gently for 20 minutes to allow the buckwheat to soften.
Drain the water and add the buckwheat to your food processor along with all the other ingredients. Blitz everything together on pulse. You’re looking to blend everything together roughly, leaving chunks of nuts and seeds
Spoon the mixture into a loaf tin lined with greaseproof paper, and bake for 30-40 minutes.
Remove from the oven, tip the loaf upside down and carefully peel the greaseproof paper away. Return to the oven and bake for 20 minutes more to crisp the outside.
For more of Hanna’s recipes, visit BeyondFit.co.uk
