Try this Apple and Buckwheat Loaf for an Eczema Friendly Fruit Toast!
gluten free || dairy free || sugar free || wheat free || soy free || paleo || vegetarian
This Apple and Buckwheat Loaf is delicious – perfect for young children and adults alike. It’s low salicylate so it’s also perfect for people with eczema and related food allergies. If you really need to stick to zero salycilates though, then I recommend using pear instead of Red Delicious apples. According to The Eczema Diet, Red Delicious apples have the lowest salicylate level, of all common apple varieties).
This loaf is packed with healthy goodness: plenty of apple, which contributes moistness, fibre and sweetness, eggs, which are full of protein, buckwheat and tapioca flour. I used tapioca flour to weaken the stronger buckwheat flavour, however, this recipe would still work well using 100% buckwheat flour.
It’s another one-bowl-wonder, which makes life so much easier. Just mix it all up in one bowl and it’s ready to pour into the loaf tin for baking. Cooking takes about an hour, so while it’s a simple recipe, just remember to allow time for cooking.
I enjoy this loaf simply on it’s own, sliced and toasted in a toaster, a sandwich press or a frying pan also works well.
This loaf also makes good finger food for babies (8 months +) too.
- Measuring cup & spoons
- Mixing Bowl
- Loaf Tin
- 460g grated Red Delicious Apples
- 3 eggs
- 1/4 cup sunflower oil (or other oil of your choice)
- 2 teaspoons gluten free baking power
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 tsp vanilla powder
- 1 cup buckwheat flour
- 1 cup tapioca flour
- Preheat a fan forced oven to 160 degrees Celsius. Grease and line a loaf tin with baking paper and set aside.
- In a mixing bowl, add all of the ingredients, one at a time and mix well after each addition.
- Pour the mixture into the lined loaf tin and bake for 1 hour or until lightly golden and firm to touch.
- Allow to cool before serving and storing.
Store in an airtight container in your refrigerator.