110 g (1/3 cup) unprocessed honey
125 ml (1/2 cup) extra-virgin olive oil
200 g (2 cups) almond meal
60 g buckwheat fl our
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon bicarbonate of soda
a pinch of unrefined salt
juice of 1/2 small lemon
2 tablespoons chia seeds
45 g (1/2 cup) walnuts, cut into small chunks
300 g sweet potato, cooked and mashed to a puree
Preheat the oven to 160C fan-forced.
Place the eggs, honey, olive oil, almond meal, buckwheat flour, cinnamon, vanilla, bicarbonate of soda, salt and lemon juice in a high-powered blender. Stir with a spoon first, and then process on high until everything is combined and the mixture becomes a thick paste.
Pour into a bowl and fold in the chia seeds, walnuts and sweet potato until just combined (don’t over mix). Set aside for 10 minutes.
Liberally oil a 20 cm x 10 cm bread tin. Spoon the batter into the tin, tapping the bottom on the bench to even out the mixture.
Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
Place on a cooling rack to cool completely, before storing in the fridge in an airtight container, or freezing. Toast slices for an easy breakfast.
This is an edited recipe extract from Grown & Gathered.