Take earthy buckwheat flour, a tasty olive oil and combine them with tried and true chocolate, orange flavours to leave yourself with a hearty loaf good for morning tea, or even breakfast, toasted and spread with a little salted butter.

INGREDIENTS

200g Buckwheat Flour
5 Tbsp Cocoa or Raw Cacao
2 Tsp Baking Powder
3 Organic, Free-Range Eggs
150ml Brown Rice Syrup (or Maple Syrup for a sweeter loaf)
300ml Nut Milk (or drinking coconut milk, try Little Island)
150ml Olive Oil
3 Small-Med Unwaxed Oranges
100g Dark Chocolate drops (choose dairy free drops to make the recipe dairy free)

METHOD

Grease and line a loaf tin, preheat your oven to 180˚c. In a small bowl combine dry ingredients and mix with a fork to blend well.

In a separate bowl combine eggs, syrup, and milk with a whisk. Add olive oil, whisking continuously. Grate in the zest of the 3 oranges.

With a knife, slice the peel and pith from the orange. Cut your orange into small pieces taking care to remove the pith from the centre of the orange too.

Add the dry ingredients into the wet and fold together with half of the orange pieces and 50g of chocolate drops. Mix until just combined and pour into you loaf tin. Top with remaining orange pieces and chocolate drops.

Bake for 45 minutes to 1 hour. Check your loaf at 45 minutes but only remove from the oven when a skewer comes out clean. The loaf will be tender straight from the oven so leave in the tin to cool a little. Remove gently and cool completely on a rack.

Serve straight as a snack but this is best when toasted and topped with salted butter or even ricotta and extra maple syrup!

Recipe by Gemma, find more over at sustenance.co