This month I wanted to bake something that reflected this month’s color, red, which is associated with the root chakra. Cinnamon & goji berries not only fit the criteria but cinnamon has the added benefit of helping balance sugar levels, and goji berries are rich in vitamin C.
It just so happens that my favorite snack at the moment uses both these items and it fits in beautifully with Christmas too. I often toast and eat hot with dairy free spread or if i want extra protein I use peanut butter instead. Word of the week when I wrote this was value. This is my ‘quiet sit down with a cup of tea’ snack where I simply savour the tastes and appreciate my day.
- 150g buckwheat flour
60g chestnut flour
290g doves farm gluten free self raising flour
1/4 tspn salt
1 1/2 tbspn gluten free baking powder
2 tspn xanthan gum
1 tspn cider vinegar
3 tbspn olive oil
500 ml coconut milk (carton milk substitute rather than tinned)
5 tbsn linseeds or mixed seeds
4 tsp cinnamon
50g goji berries or dried (no sugar added) cranberries
2 tspn mixed spice
2 tbsn xylitol
Mix the flours, salt, cinnamon, mixed spice, baking powder, linseeds, xylitol and xathan gum thoroughly
Add the milk, oil and vinegar and mix well until you get a slightly sticky dough
Mix in the berries so well distributed through the dough
Place on a well floured (handful of the flour of your choice) baking tray and pat and roll into a long cylinder almost the length of the tray, width of you hand and aprox 5 cm high
Bake in a pre heated oven 200c for 75-85 minutes or until cooked.
Allow to cool… Slice the whole loaf and store in an airtight container. The outside gets very hard quickly! If freezes beautifully too so great for freezer stock.