These mini breads include no refined sugar, cook in about 15 minutes in your air fryer, and taste quite good. The breads are lightly sweetened with date puree/paste (see below) and have a light, nutty flavor from the buckwheat flour and pecans in and on top of the breads. You can make the breads in a regular oven (bake them at 350 degrees for about 25 minutes) or in the air fryer, which I prefer. We like the breads for a breakfast treat, but slices also are great alongside a cup of coffee or tea. Or try pieces of the bread for a nutritious (and tasty!) snack with a piece of cheese alongside. Enjoy!
Buckwheat-Pecan Mini Breads (Diabetic Friendly) -- Makes 4
1/2 cup of plain Greek yogurt
1/2 cup of milk
1/3 cup of canola oil
1 large egg
1/2 cup of date puree (soak 1/2 cup of pitted dates in hot water, drain them, and either
mash them well with a fork or process them in a food processor or mini chopper)
1 teaspoon of vanilla
1/2 teaspoon of maple extract (optional, but good)
1 cup of buckwheat flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
1/2 cup of chopped pecans for the batter and extra for the top of the bread, if you'd like
Spritz four mini loaf pans well with non-stick cooking spray. In a large bowl whisk together well the yogurt, milk, oil, egg, date puree, and extracts. Add to the wet mixture the buckwheat flour, baking powder, baking soda, cinnamon, salt, and 1/2 cup of chopped pecans and, using a spoon, mix them until they are fully incorporated. Divide the batter evenly among the four pans. Sprinkle the top of the batter in each pan with extra chopped pecans, if you'd like. Air fry the breads at 320 degrees for about 15 minutes or until a pick inserted in the center of the breads comes out with no wet batter attached. Let the breads cool in their pans a few minutes before turning them out to cool completely.
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