40 g Melted coconut oil or high-quality vegetable oil
190 g Buckwheat flour
2 pcs Eggs
170 g Organic honey
300 g Ripe bananas
90 g Nondairy milk (almond milk or soya milk)
2 g Cinnamon
30 g Chopped dates
45 g Mixed crushed and roasted nuts (whole almonds, walnuts and pecan nuts)
20 g Pumpkin seeds
2 g Chia seeds (soak in 15ml water, mix and let rest for 15 min)
5 g Baking soda
1 pinch Sea salt
2 g Lime zest
Half vanilla beans
Preheat oven to 170 degrees and grease a 9x5 - inch loaf tin.
Place the flour, cinnamon, salt, baking soda and lime zest in a bowl. Mix and set aside.
Get another bowl and mix all seeds, dates and nuts.
In a large bowl, beat the eggs and honey together with a whisk. Add the melted coconut oil and beat well. Add in the mashed bananas, chia seeds and milk.
Add in the mix the first prepared bowl and as a last the mix dry ingredients.
Spoon the dough into a prepared tin, pop in the oven and bake for around 55 to 60 minutes or until a toothpick comes out clean.
Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool it.