3ripe bananaspeeled and mashed to puree with a fork
1small to medium-sized appleroughly grated
120gbuckwheat flour
120gground almonds
80gvirgin coconut oilmelted
50mlunsweetened almond milk
2tsptartar baking powder
1.5tspcinnamon
1tspground cardamom
1/4tspsalt
Instructions
Preheat the oven to 180°C top and bottom heat.
Mix all ingredients together.
Grease a loaf pan with coconut oil and pour in the batter. Bake on the middle rack in the oven for about 40 minutes, until a toothpick stuck into the dough comes out clean.
Let the bread cool in the loaf pan for 30 minutes. Then remove it from the edge of the pan with a knife, turn the pan while holding the bread in your hand and tap lightly on the bottom until the bread loosens from the pan. Let cool completely on a cake rack.
Wellcuisine-Tipp
The bread can be wrapped in a clean kitchen towel and kept in the refrigerator for several days. It tastes best toasted with a little cold butter (or a vegan alternative) for breakfast.