That had to grab your attention!
These little darlings would be super stellar baked straight up with any old flour, however I wanted to crack open the bag of Organic Buckwheat Flour I got when I visited Annie’s Flour Mill out in Abbostford over Thanksgiving, so I took a pear loaf recipe I scratched down a while ago and tweaked it into this divine little creation.
1/2 cup butter at room temperature
3/4 cup of organic cane sugar
2 fresh eggs
1/2” of grated fresh ginger (or 1Tbsp of ground ginger)
1 cup of Kamut or Spelt Flour if you can tolerate ancient wheat if not use rice flour to make it GF
1/2 cup of Buckwheat flour
2 tbsp pure cocoa powder
1 Tbsp baking powder (non aluminum)
a pinch of sea salt
1/3 cup of yogurt, (or soured raw milk, or sour cream)
1/2 cup of of premium dark chocolate chunks
1/2 cup of dried pear chopped up small (or fresh finely diced pear)
1/4 cup organic candied ginger finely diced.
In a mixer cream butter, sugar until well mixed then add eggs, and fresh or ground ginger. Beat until smooth, scrapping down the bowl as needed.
In a bowl sift flours, bp, cocoa add sea salt together. Add 1/2 of flour blend into the mixer, once incorporated add yogurt, followed by the balance of the flour. Now add candied ginger, chocolate chunks and pear, Stop mixing as soon as everything is incorporated.
Pour batter into prepared loaf pan and bake at 350º for 60 minutes for 1 large loaf or 25 minutes if you use a mini loaf pan.
These are so very lovely