Buckwheat Nut Loaf

2 eggs
1 cup buttermilk (will make loaf lighter/fluffier than regular milk)
1/3 cup grape seed oil
2 cups buckwheat flour (or 2 cups whole wheat flour)
1/2 cup brown sugar or honey
1/3 cup finely chopped walnuts
1/3 cup sliced almonds
1/4 cup pumpkin seeds
1/4 cup flaxseeds
1/4 cup poppy seeds or sesame
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon garam marsala

Method:

1. Preheat oven to 180C or 350F. Grease and flour a loaf tin. Set aside. In a medium bowl combine egg, buttermilk and oil

2. Combine all dry ingredients in a separate bowl, then add to wet ingredients, stirring thoroughly.

3. Pour batter evenly into loaf tin and bake for 50-60min until a knife inserted in the centre comes out clean.

4. Cool for 10 min and turn out on a rack to cool completely before eating.

This loaf is suitable for people with diabetes, people with elevated cholesterol or atherosclerosis.

Last Updated: June 2006