This is the kind of loaf that is pretty good at any time of day.  It makes a good alternative to the traditional breakfast loaf and can be a brilliant mid morning or mid afternoon snack.  I try to create food that is at the very least wheat free and if possible gluten free.  We don’t have any allergies or intolerances in our family but it’s easy to become wheat dependent.  The average diet consists of cereal for breakfast (many are wheat based), a sandwich for lunch (wheat based) and potentially some pasta for supper (more wheat), not to mention cakes and biscuits in between time.  It’s amazing how much you can consume without realising – wheat is prevalent in our diets.  I don’t have any particular grudge to bear against wheat but if you’re always eating the same ingredient (in its many different forms) you will always be eating the same nutrients and therefore always excluding the same nutrients.  So, here’s something that’s a little bit different…

Pre heat oven to 170C.

Grind almonds to flour-like powder, in a food processor if you’re using whole almonds. If you’re using put them in a food processor. Add the buckwheat flour, quinoa flakes and the apple that you’ve grated.

Mix in the eggs, apple juice, maple syrup, vanilla essence, cinnamon and salt. Finally add the xanthum gum and baking powder and combine in the food processor.

Pour in a loaf tin lined with baking parchment and place in the oven for 30 minutes.  Test the loaf with a skewer to make sure it’s cooked through before leaving to cool on a rack – in the tin for a few minutes and then turned out.