Orange juice and dark chocolate - the perfect blend of flavour!
Preheat the oven to 180°C (160°C fan-forced). Grease and line a loaf pan (~10 x 20cm base) with baking paper, allowing the edges to overhang.
Place the milk, orange juice, orange rind, oil, and sugar in a small saucepan over low heat. Cook and stir for 5 minutes or until the sugar dissolves (mixture may curdle slightly). Transfer to a medium bowl. Cool for 10 minutes.
Add eggs to the milk mixture and stir to combine. Add 1 cup only of buckwheat flour to the milk mixture (the remaining 1/4 cup will be added later). Add the coconut flour, almond meal, baking powder, and bicarb soda. Stir with a spatula until smooth.
Transfer half the batter to a second bowl. Stir the chocolate pieces and the remaining 1/4 cup of buckwheat flour into one bowl. Stir the sifted raw cacao into the second bowl.
Spoon half the batters, in random spoonfuls, into the prepared pan. Use a butter knife to create a swirled effect. Repeat with the remaining batters, using the butter knife to create a swirled effect once again.
Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
Ingredients
Directions
Preheat the oven to 180°C (160°C fan-forced). Grease and line a loaf pan (~10 x 20cm base) with baking paper, allowing the edges to overhang.
Place the milk, orange juice, orange rind, oil, and sugar in a small saucepan over low heat. Cook and stir for 5 minutes or until the sugar dissolves (mixture may curdle slightly). Transfer to a medium bowl. Cool for 10 minutes.
Add eggs to the milk mixture and stir to combine. Add 1 cup only of buckwheat flour to the milk mixture (the remaining 1/4 cup will be added later). Add the coconut flour, almond meal, baking powder, and bicarb soda. Stir with a spatula until smooth.
Transfer half the batter to a second bowl. Stir the chocolate pieces and the remaining 1/4 cup of buckwheat flour into one bowl. Stir the sifted raw cacao into the second bowl.
Spoon half the batters, in random spoonfuls, into the prepared pan. Use a butter knife to create a swirled effect. Repeat with the remaining batters, using the butter knife to create a swirled effect once again.
Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.