The smell of this cooking in the oven is sort of heavenly. It’s gluten free, refined-sugar free, guilt-free and very satisfying. Tastes kind of like a hybrid between a sweet banana bread and savory sort of nut loaf. Great for breakfast zapped in the microwave so it’s just warm and spread with a little nut butter.  What’s better it could not be easier to make, just mix ingredients together and bang it in the oven, that’s it!
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Dry Ingredients:
1 1/4 cup almond flour
1/2 cup coconut flour
1 cup chopped dried dates
1 cup chopped pecans (plus extras for sprinkling)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp Himalayan pink salt
1 1/2 tsp cinnamon
Wet Ingredients:
2 mashed bananas
2 tbs melted coconut oil
1 tbs honey or maple syrup
1 tsp vanilla
3 eggs
How to:
Mix dry ingredients together in one bowl and wet ingredients together in a separate bowl. Combine the 2 bowls and mix well. Pour batter into a medium greased loaf tin (I like to grease with a little coconut oil), sprinkle with extra pecans and bake on 170 degrees celsius for 40-45 minutes (until golden and a skewer can be cleanly removed.) If it starts to get a little too much colour on top, cover with foil.
Enjoy ❤
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