Recipe by Josie Pino, published in Australian Gluten Free recipe book
One thing I really liked about this recipe was the fact that it gave you options, for instance egg whites only or whole eggs / honey or maple syrup / your choice from two different flavoured oils / choice of vanilla protein powder or skim milk powder.
I was very pleased that not only did Josie say 2 large ripe bananas in the ingredient list, but she went on to let you know that meant approx 460g. That was very significant to me because I started out with what I thought were two large ripe bananas but t get them to approx 460g (which in m case was 440g) I needed five bananas.
I wish that instead of saying 150g buckwheat flour well down the list, the author had written 150g buckwheat higher up, with instructions to make the buckwheat flour then set aside. Fortunately I have two bowls, so it wasn't annoying for me, but it might catch some people out, as presently worded.
The recipe called for 300g of blueberries. I could only muster 125g, but it was enough to make a very interesting looking loaf, which allowed the flavours and colours of both featured fruits to be fully appreciated. Because I was short on the blueberries, I took up Josie's invitation to add 50g dates (from a list of might be nice additionals).
It was a very thin batter and I was worried as I put it into the oven, but I needn't have been, as it turned out fine. I look forward to slathering it with cottage cheese, topping it with sliced banana and sharing with my guests tomorrow.
5/5 Yum! A very well written recipe and seems declicious from the end I sliced off to check before this writeup.
