Hot on the heels of ripening rhubarb comes the sweet strawberry with its taste of British summer time and the promise (or hope) of a dry Wimbledon. While this succulent fruit is still around, try this strawberry buckwheat loaf courtesy of Maple & King’s Adria Wu – great for garden parties, BBQs and self-indulgence alike. Let’s get fruity.
125 g buckwheat flour
75 g almond flour
1⁄2 tsp cinnamon
1⁄2 tsp ground Himalayan pink salt (or 1/4 regular salt)
1 tsp bicarbonate of soda
1 tsp baking powder
75g coconut oil, melted
1 large egg, beaten (remove for vegan and add 25g more coconut oil)
100 g coconut syrup
75 ml almond milk
100g fresh and/ or frozen strawberries (keep 30g for garnish)
15g pistachios, crushed
1 tbsp rose petals (optional)
- Preheat the oven to 170C.
- Line a loaf tin 26x10x10cm with baking parchment.
- Melt coconut oil and set aside to cool.
- Sieve all the dry ingredients into a large mixing bowl. Whisk to combine.
- In a separate bowl beat egg until even and add coconut syrup, milk and coconut oil.
- Make a well in the centre of the dry ingredients and pour half the liquid into well and evenly whisk. Add remaining liquid and mix until thoroughly combined.
- Fold 75 grams of the berries into the mix.
- Fill tin with mix. Gently tap tin to level mix. Garnish with remaining berries and pistachios.
- Bake for 25 minutes, rotate the tin and bake for another 20-30 minutes. Toothpick the centre of loaf check that it comes out clean.
Cool loaf for 25 minutes before removing from the tin. Garnish with rose petals.
To taste more of Adria’s delicious but always healthy food, head to Maple and King’s at Three Pancras Square. Find the store on the corner facing Pancras Square.