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Ingredients
- 40 g polenta, plus extra for dusting
- 150 g pecans
- 120 g millet flour
- 70 g gluten free flour mix (see Tips)
- 60 g buckwheat flour, plus extra for dusting (see Tips)
- 1 ½ tsp gluten free baking powder (see Tips)
- ½ tsp bicarbonate of soda
- 1 tsp caraway seeds
- ½ tsp salt
- 30 g dried cranberries
- 120 g pitted dates, cut into halves
- 100 g dried figs, cut into halves
- 50 g dried apricots, cut into quarters
- 330 g buttermilk
- 1 tbsp honey
- butter, to serve (optional)
- Nutrition
- per 1 slice
- Calories
- 1130.2 kJ / 269.1 kcal
- Protein
- 5.3 g
- Carbohydrates
- 36 g
- Fat
- 10.7 g
- Saturated fat
- 1.3 g
- Fiber
- 4.5 g
- Sodium
- 208.8 mg
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