Paleo wild orange & cacao jaffa loaf

It’s hard to believe that winter is on our doorstep here in Byron Bay. A glorious Sunday visit to my dear friend Alex in Coorabel who is just in from Peru – and me home from the Maldives – made for an enlightening catch up, and a bounty of citrus from the orchard that is her garden. As autumn draws to a close and tomorrow’s sunrise heralds the beginning of all things winter and yin, here’s a little bit of sunshine to soothe you through the cooler clime.

Traditional Chinese medicine suggests that to keep the winter chill out we should enjoy an abundance of warming food. These ingredients have a healing effect on our bodies by heating our internals and keeping the cold at bay. In addition to this warming loaf, chestnuts, aduki beans, quinoa, pumpkin, lima beans, ginger and shiitake mushrooms also have warming properties – and may also help to dry our systems of unwelcome cold symptoms so prevalent during winter. Enjoy.

IMG_2022Paleo wild orange & cacao jaffa loaf

½ cup chia seeds
2 cups almond milk (1 for chia, 1 more for loaf)
1 cup coconut flour
2/3 cup cacao
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
½ cup maple syrup
½ teaspoon Murray River or Olsson salt
Wild Orange essential oil I use this one

Topping

Cacao buckinis – recipe below
1 orange, zest only

  • Preheat oven to 150 degrees.
  • Soak chia in 1 cup almond milk for 15 minutes.
  • Stir briefly after 5 minutes. Set aside.
  • Meanwhile combine coconut flour, cacao, eggs in a food processor.
    I love my Breville Wizz Pro!
  • Pulse to combine.
  • Add remaining cup of almond milk, coconut oil, orange juice, zest and cashew nuts.
  • Pulse to combine. Then add soaked chia, maple and salt.
  • Gently combine the wild orange essential oil.
  • Line a large loaf tin or flan dish with baking paper.
  • Transfer the batter to the loaf tin or flan dish.
  • Smoooth over the top with a spatula.
  • Sprinkle with cacao buckinis and orange zest.
  • Bake for 40 minutes or until cooked through.
  • Test with a skewer.
  • Allow to cool before serving.
  • Store in the refrigerator for up to 3-5 days.
IMG_8187

Thank you to my friends at Furi knives for all their support.

Serving suggestion:
Luscious lemon curd or Vegan almond fetta

Wild orange and cacao buckwheat buckinis

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.

 2 cup raw buckwheat groats
½ cup dried cranberries or currants
3 tablespoons maple syrup
2 tablespoons cacao
2 teaspoons mesquite powder (optional)
2 teaspoons cinnamon
½ teaspoon nutmeg
4-6 drops wild orange essential oil (food grade)
Murray River or Olsson salt

  • Soak buckwheat groats for 12 hours, drain well and pat dry.
  • Transfer to a large mixing bowl, add remaining ingredients. Combine well.
  • Either bake at 150 C for 20 minutes.
  • Or for raw foodies – spread mixture on Teflex sheets.
  • Dehydrate overnight at 45 C.
chef-sam-gowing-paleo-jaffa-cake Sam_Gowings_Reach_300_Art_Smaller
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