Buckwheat Pumpkin Loaf

Buckwheat is a pseudocereal that is not wheat at all (as the name may suggest) but has many of the binding properties of gluten. It is a great substitute for those with allergies to wheat and gluten because of its properties and low allergenic response. It is becoming easier and easier to manage food allergies and sensitivities with all of the innovation going into food products (however you could argue that is what is causing all of these sensitivities in the first place…). You can find pasta made from lentils and quinoa, flours from nuts, seeds and vegetables and powders filled with fats, fruits, sacred mushrooms and roots - our ancestors would have never guessed. Some of these products are isolated from their natural state, which I do not generally recommend when you could rather eat the whole food the way it was grown and intended to be consumed. However, when you have done sensitivity or allergy testing and you need to remove a TON of foods from your diet, it can get very boring eating salads and carrot sticks day after day. This is when I have come to appreciate the innovation in foods. I have found oats made from quinoa and buckwheat that are a great substitute for those who cannot consume gluten or oats but would still like to bake or make granola with something similar. Buckwheat is also a great source of fibre, potassium, phosphorus, manganese and protein. It is a complex carbohydrate that has been shown to help lower cholesterol and blood pressure and balance blood sugar, so if you have cardiovascular concerns this may be a food to start incorporating into your diet. Buckwheat also has a pasta form called soba, that originated in China but are beginning to become more and more popular in the West due to the health benefits. However, my favourite way to consume buckwheat is with a tasty loaf packed with fibre and seasonal squash, just in time for fall!

Buckwheat Pumpkin Loaf

Ingredients

1/4 cup coconut oil

1/3 cup xylitol

2 tbsp maple syrup

3 flax eggs - 3 tbsp flax seed + 6 tbsp warm water let sit for 3-5 minutes

1 cup pumpkin - pureed

3 tbsp coconut milk

1 tsp vanilla extract

1/4 tsp white vinegar

1 1/2 cups buckwheat oats - can sub regular oats if desired

3 tbsp coconut flour

1/2 tsp baking soda

1/2 tsp baking powder

pinch sea salt

1 tsp cinnamon

1/4 tsp cloves - ground

1/2 tsp turmeric

1/4 cup walnuts - pieces

Vanilla Glaze

2 scoops vanilla MCT oil powder - organic (I used Nutiva)

1 tbsp coconut milk

Directions

1. Preheat oven to 350F

2. Using an electric mixer or whisk, blend the coconut oil and xylitol together. Add in coconut milk, pumpkin, flax eggs, vinegar, maple syrup and vanilla

3. In a separate bowl combine buckwheat oats, coconut flour, spices, salt, baking powder and baking soda

4. Fold the dry ingredients into the wet until combined and spread into a loaf pan lined with parchment paper. Top with walnuts (or pecans or pumpkin seeds)

5. Bake for 50 minutes or until toothpick comes out clean. Let rest for at least 20 minutes before removing from pan

6. Mix together the MCT oil powder and coconut milk and drizzle over entire loaf or spread on individual slices. Enjoy!