Method

• 1.
  Preheat the oven to 200°C. Grease and line a 12cm x 27cm loaf pan with baking paper, leaving 5cm overhanging the long sides.
• 2.
  For the salted date caramel, place dates and 3/4 cup (185ml) water in a pan over medium-high heat. Bring to the boil, then reduce heat to medium-low and simmer for 3 minutes or until slightly softened.
• 3.
  Transfer to a small food processor with 1/2 tsp salt flakes and milk, and whiz until smooth. Set aside.
• 4.
  Place flours, baking powder, bicarb and a pinch of salt in a bowl. Place the egg, vanilla, buttermilk, melted butter and 1 tbs maple syrup in a separate bowl and whisk to combine. Add to dry ingredients and whisk to combine.

• 5.
  Place the peach slices and remaining 2 tsp maple syrup in a small bowl and toss to coat.
• 6.
  Pour the buckwheat batter into pan. Arrange peach slices on top (to stop them sinking, lay a few slices at under surface first). Scatter over pecans. Bake for 30 minutes or until a skewer inserted in the centre comes out clean.
• 7.
  Remove from pan and cut into slices. Serve warm with salted date caramel and creme fraiche.