Ingredients

• 185ml (3/4 cup) reduced-fat milk
• 125ml (1/2 cup) fresh orange juice, strained
• 1 tbs orange rind, finely grated
• 100ml extra virgin olive oil
• 150g coconut sugar
• 2 eggs, lightly whisked
• 160g buckwheat flour
• 40g coconut flour
• 2 tablespoons almond meal
• 1 teaspoon gluten-free baking powder
• 1/2 teaspoon bicarbonate of soda
• 2 tablespoons 70% dark chocolate, coarsely chopped
• 30g (1/4 cup) raw cacao, sifted

Method

• Step 1 Preheat the oven to 180C/160C fan forced. Grease the base and sides of a 9.5 x 19.5cm (base measurement) loaf pan and line with baking paper, allowing the edges to overhang.
• Step 2 Place the milk, juice, rind, oil and sugar in a small saucepan over low heat. Cook, stirring, for 4 minutes or until sugar dissolves (mixture may curdle slightly). Transfer to a bowl. Cool for 6 minutes.
• Step 3 Add eggs to milk mixture and stir to combine. Reserve 1/4 cup buckwheat flour. Add remaining buckwheat flour to the milk mixture. Add the coconut flour, almond meal, baking powder and bicarb. Stir until smooth. Transfer half the batter to a second bowl. Stir the chocolate and reserved buckwheat flour into one bowl. Stir cacao into remaining bowl.
• Step 4 Spoon half the batters, in random spoonfuls, into the prepared pan. Use a butter knife to create a swirled effect. Repeat with remaining batters, using the butter knife to create a swirled effect. Bake for 46-48 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.