The Rise of 'Stedda'
Posted on 26th March 2018 at 14:54
Buckwheat banana, walnut & date loaf
There is no denying that a vegan diet done well can be a wondrous and very healthy thing. There are however lots of 'stedda' recipes out there that replace animal products with some pretty unhealthy alternatives. The vegan movement continues to gather apace and I'm hoping to inspire you with some of the recipes I've made that are truly healthy replacements for more standard fare.
A good diet is vitally important to overall health and is always reviewed in my homeopathic consultations. Not everybody wants to be vegan of course but in truth we could all benefit from a more wholefood, plant-based diet not just for our health but for that of the planet. With Easter looming I thought I'd post some alternative or 'stedda' recipes you may like to try. For the health benefits of buckwheat you can click here.
This recipe is slightly adapted from Eat Smart by Niomi Smart * which is my current favourite vegan cookbook. There's no fat (apart from a little coconut oil for greasing) and the sugar comes from the dates and bananas. To give it a more Hot Cross Bun vibe I've added some nutmeg, cinnamon and mixed spice.
Date, Walnut & Banana Loaf
Ingredients: 2 large, ripe bananas, peeled, 200g buckwheat flour, 25g chopped unsalted walnuts, 1 tsp baking powder, 1 tsp bicarbonate of soda, 110g soft dates pitted and chopped, 190ml almond milk (or used unsweetened rice or oat milk), pinch of Celtic sea salt, 1-2 tsp of a combination of mixed spice, cinnamon and / or nutmeg.
Method: Preheat the oven to 170c/325F/ gas 3 and grease an 18cm x 8cm loaf tin with a little coconut oil and line with grease-proof paper (if you are using a silicon mould you can leave out the paper). Mash the banana in a small bowl. Combine all the other dry ingredients in a large bowl then stir in the dates and banana and combine well. Slowly add the 'milk' and combine thoroughly. Spoon the thick batter into the loaf tin. Bake in the oven for 35-40 minutes, insert a skewer into the centre and if it comes out clean the cake is done. If not, return it to the oven and bake for a further 5 minutes before testing again. Leave to cool in the tin for 10 minutes then turn it our onto a wire rack to finish cooling. Place in tin and use within a few days.
Serving suggestions: Spread with some almond butter, tahini or sliced banana or if you are feeling adventurous then you can make some chia jam to accompany it.
Banana chia seed jam: whisk together 1/2 tbsp of chia seeds and 50ml of water and leave to soak for at least 30 mins (or overnight), mash a small ripe banana and add it to the chia mixture with a small amount of maple syrup to taste. That's it! It's for eating immediately and not for keeping.
* Affiliate link
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