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Wild Orange & Cacao Jaffa Loaf

Soft and silky. Fluffy and delicate. This dreamy chocolate treat with a hint of zesty and fruity flavours is a heavenly spring time delight.
  • By Breville
  • 826 Views
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http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/wild-orange-cacao-jaffa-loaf.jpg
Ready Time
1 hrs 40 mins
Preparation
40 mins
Cooking
60 mins
Serves   6-8
ready_time
1 hrs 40 mins
Ready Time
40 mins
Preparation
60 mins
Cooking
  6-8
Serves
server

Ingredients

  • Large loaf tin or Han dish size 23 x 13 x 7cm
  • l/2 cup chia seeds
  • 2 cups almond milk (1 for chia, 1 more for loaf)
  • 1 cup coconut flour
  • 2/3 cup cacao powder
  • 4 small eggs, room temperature
  • 2 tablespoons coconut oil, melted and cooled
  • 2 oranges, juice and zest
  • 2 cups cashew nuts, soaked in water for 4 hours
  • 1/2 cup maple syrup
  • 1/2 teaspoon salt
  • Wild orange essential oil (food grade)

Cacao Buckinis

  • 2 cups raw buckwheat groats
  • 1/2 cup dried cranberries or currants
  • 3 tablespoons maple syrup
  • 2 tablespoons cacao powder
  • 2 teaspoons mesquite powder (optional)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 4-6 drops wild orange essential oil (food grade)
  • Murray River or Olsson salt

Method

Method

  1. Preheat oven to 150°C. Soak chia in 1 cup of almond milk for 15 minutes. Stir briefly after 5 minutes. Set aside. Meanwhile, combine coconut flour, cacao and eggs in the Kitchen Wizz Food Processor using the Quad® Blade attachment Pulse to combine.
  2. Add remaining cup of almond milk, coconut oil, orange juice, zest and cashew nuts. Pulse to combine.
  3. Add soaked chia, maple and salt. Gently combine the wild orange essential oil.
  4. Line a large loaf tin or flan dish with baking paper. Transfer the batter to the loaf tin or flan dish. Smooth over the top with a spatula. Sprinkle with cacao buckinis and orange zest.
  5. Bake for 40 minutes or until cooked through. Test with a skewer. Allow to cool before serving. Store in the refrigerator for up to 3 days.

Cacao Buckinis

  1. Soak buckwheat groats for 12 hours, drain well and pat dry. Transfer to a large mixing bowl and add remaining ingredients. Combine well. Transfer mixture to a lined baking tray. Bake at 150°C for 20 minutes.

Buckinis are usually made from raw activated buckwheat with raw cacao, coconut, cranberries and superfoods. Buckwheat Fagopurum Esculentum comes from the common dock and rhubarb family and is actually a fruit kernel. Often categorised as a grain, it belongs to the goosefoot family Chenopodiaceae that includes, spinach, rhubarb, beets and sorrel. Whole roasted buckwheat groats that have had the husk removed are called kasha.

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Guest Monday, 16 September 2019