Blueberries, strawberries, raspberries, red currants or cherries can all be used in this berry bread. They all contain antioxidants and vitamin C to help with recovery after exercise. If you don’t have fresh berries, you can also use frozen. The recipe will give you six portions. You can store the bread for two days or freeze separate portions for later.
- 200g buckwheat flour
- 200g wholemeal flour
- 40g brown sugar
- 1 tbsp baking powder
- 50g cold butter
- 1 vanilla pod
- 2 tbsp honey
- 2 tbsp yoghurt
- 200g berries/cherries
- 250g cream cheese
- Heat the oven to 170°C and cover a baking tin of around 20 x 20 cm with baking parchment
- Put the buckwheat flour and wholemeal flour, brown sugar and baking powder into a mixing bowl.
- Cut the butter into small pieces and add
- Cut the vanilla pod in two and scrape out the seeds
- Mix the vanilla seeds with the honey and kefir or yoghurt.
- Add to the dough and mix with a wooden spoon
- Wash the berries and cut into pieces Use your hands to gently mix through the dough
- Pour the mix into a baking tin and bake for 35 to 40 minutes in the oven until the edges brown slightly
- Leave to cool and cut into 6 pieces
- Serve the bread with a little cream cheese
