Tag Archives: buckwheat loaf

Buckwheat banana cake (gf) and a gluten free mouse


We are still being outwitted by a tiny little mouse who has become addicted to my buckwheat crackers. As she seems unfazed by the supposedly dissuasive mint essential oil with which I flood the cupboards, I did a bit of research and came across a sonic mouse deterrent. Rushing out to buy one, I discovered reading the small print while waiting to pay, that the device ‘could perturb domestic animals’. Totally panicked by this news, I explained (at some length) to the man at the checkout that my domestic animals didn’t need any more crazy in their lives, particularly my little English Setter with her fragile constitution, delicate nerves and rather unusual ways. Wondering whether the strange look he gave me was pity or amusement, I arrived home to the realisation that my extended monologue about my dogs’ mental health had been a case of the pot calling the kettle black: I was sporting a back-to-front top. And it wasn’t a subtle, hardly discernible back-to-front either; it was definitely an in-your-face ‘escaped from an asylum’ back-to-front. I made this cake to take my mind off the fact that I’m losing it, and intentionally omitted, OK totally forgot, some of the ingredients. It was however a very fortuitous error, because the result was a perfectly deliciously light, fluffy succulent cake. The bad news is though that the mouse has become a permanent fixture.


2 medium eggs

100g cane sugar

1 large ripe banana, cut and mashed with little lemon juice

100ml unsweetened apple purée

100ml plain yoghurt

2 tablespoons walnut oil

60g ground hazelnuts

170g buckwheat flour

a pinch of salt

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

100g raisins, pre-soaked in rum

Preheat the oven to 180ºC and prepare a medium-sized loaf tin. Whisk the eggs and sugar until light and smooth and slightly fluffy and then add the banana, oil, apple purée and yoghurt and whisk a bit longer. Mix the ground hazelnuts, buckwheat flour, salt, bicarbonate of soda, cinnamon and ginger together and then combine well with the wet mixture. Stir in the soaked raisins and pour the mixture into the loaf tin and bake for 50 minutes or until a skewer comes out clean. Remove from the tin and leave to cool. Delicious served alone or with butter and jam. May be used a mouse bait too.

Courgette and cumin bread (gf) and haywire hens


My husband orders trains our hens to lay their eggs in a methodical fashion in satisfyingly tidy wooden boxes filled with hay. Each box is equipped with an enticing ‘wooden egg’ in case the hens are still in doubt as to their duties, and emptied of any real eggs at 5pm. The anomaly is, that when they’re not ‘working’ (i.e. laying), they’re allowed to cause mayhem anywhere they please – in my more fragile plants for example – and even come into the house should the idea take their fancy.


There are three identical boxes, but for some reason they greatly favour one above the others. I think it’s a case of full restaurant syndrome; everyone crowds into the full restaurant, even if the food is just as good at the empty restaurant next door. I invariably find five eggs in this one box and none in the others. This morning there were three hens and a cat piled on top of each other in an alarmingly chaotic way in the preferred box. Needless to say, the sight made my husband break out in a cold sweat. I see an intensive revision course on the horizon.

Ingredients (10 servings)

4 eggs, separated

100g olive oil

100ml plain yoghurt

170g courgette, grated

100g hard cheese, grated (I used Comté)

70g chickpea flour (you could substitute plain flour)

40g buckwheat flour

1 teaspoon bicarbonate of soda

Pinch of salt

1 teaspoon cumin

1 teaspoon paprika

Preheat the oven to 180ºC and prepare a medium-sized loaf tin. Whisk the egg yolks, olive oil and yoghurt together until light and smooth, then combine with the grated courgette and cheese and set aside. Whisk the egg whites until they form soft peaks and set aside. Mix the flours and spices into the egg yolk mixture and then gently but thoroughly fold in the beaten whites. Pour the mixture into the loaf tin and bake for 40 minutes or until a skewer comes out clean. Remove from the tin and leave to cool. Delicious accompaniment to soup, salad or vegetable dishes.