Spiced Banana Berry Nut Loaf

1: Preheat the oven to 180°C.

2: In a bowl, combine buckwheat flour, blanched almond meal, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cardamom, and sea salt.

3: In the meantime, combine pitted, soaked, and drained Medjool dates, ripe bananas, almond milk, vanilla extract, and apple cider vinegar. Blend well.

4: Pour the blended mixture into the bowl with the dry mix and mix well until it forms a smooth batter.

5: Add in mixed nuts/seeds and frozen berries, transfer the mixture to a lined loaf pan, and bake for 55 minutes or until cooked through.

6: Cool completely at room temperature before slicing. Store in an airtight container at room temperature for 2-3 days or in the fridge for up to 1 week.