By Amelia Littlejohn
150g buckwheat flour
50g ground almonds
2 ripe bananas
50g grated carrot
60g chopped walnut
2 tbsp flaxseed (mixed with 4tbsp water)
3 tbsp maple syrup
1 tbsp vegan butter
1 tsp baking powder
1 tsp nutmeg
1 tsp ginger
1 tbsp coconut yogurt (for drizzling)
Pre-heat the oven to 160 degrees celsius.
Mix the flax seed together with the water and leave to thicken up for 5 minutes. Combine the buckwheat flour, ground almonds, cinnamon, nutmeg, ginger, pinch of salt and baking powder in a mixing bowl.
Add the ripe bananas, maple syrup and butter to your Ninja food processor bowl and blend until smooth.
Then pour this mixture into the mixing bowl with the dry ingredients, add in the now thickened flax seed mixture as well as the grated carrot and chopped walnuts and stir well.
Line a loaf tin with baking paper and pour the loaf mixture into it, spreading out evenly. Place into the oven to bake for 30 minutes, or until golden brown on the outside and if you poke a knife through the center it should come out clean.
Allow to cool for 10 minutes before removing from the loaf tin. Allow to cool on a cooling rack for a further 20 minutes before cutting into slices and enjoying! (You can also add a drizzle of coconut yogurt over the top of the finished loaf for extra decoration and yumminess).