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Quince and Buckwheat Loaf



10 portion(s)

  • 100 grams almonds, Activated if possible
  • 2 quince
  • 2 eggs
  • 100 grams coconut oil
  • 2 tsp Vanilla powder
  • 150 grams honey
  • 180 grams buckwheat flour, or teff
  • 2 teaspoons GF baking powder
  • 125 grams Almond milk
  • 1 zucchini, medium size

Recipe's preparation

    Quince & Buckwheat Loaf
  1. Preheat oven to 180 degrees (fan forced) Line a loaf tin with baking paper. 

    Add almonds to TM bowl and with MC in place, grind 10 seconds, speed 6. Set aside. 

    Place 500 grams of water and 1 tsp vanilla in TM bowl, add TM basket and place quinces inside. Steam 30 minutes, 100 degrees, speed 2. 

    Remove basket and quinces and allow to cool, then slice fruit away from the core, tip water out of TM bowl, add  quince and roughly sliced zucchini, MC on and chop 5 seconds, speed 5. 

    Add remainng ingredients to quince and zucchini, MC on and mix 30 seconds, speed 6, until well combined. 

    Pour into lined loaf tin and bake for 60 mins, test with a skewer and cook futher 5-10 mins if still too sticky. 

    Serve warm with cream if desired. 


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Reduce the honey if desiered for a less sweet taste. You can replace the buckwheat with plain flour if not worried about going gluten free. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Love the flavours in this The first time I made it...

    Submitted by microelk on 6. May 2017 - 21:30.

    Love the flavours in this. The first time I made it I completely forgot to put the almond meal back in. Still ate it, very heavy and jelly like. The second time remembered everything. Similar heavyness and dropped a quite a lot after pulling it out of the oven. But I love the flavour. Would love it with cream or with a dark red berry (cherry, blackberry or boysenberry) compote over. I'm going to keep experimenting with this one.
    Thanks for posting.

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