Banana Chia Bread….gluten-free

So I tried this recipe out on the weekend….now it’s going in lunch boxes for the week!!  😉

Ingredients

• 1 1/4 C gluten-free flour mix (or buckwheat flour)
• 1C brown rice flour
• 1/2 C LSA, ground (or equal parts ground linseed & sunflower seeds to be nut free)
• 2 tsp baking powder
• 1/3 C coconut sugar
• 2 tsp cinnamon
• 1 tsp mixed spices
• 1/2 C walnuts (or pepitas to be nut free)
• 1/4 C chia seeds
• 1/4 C almond/coconut/soy milk, plus extra 2 Tbsp
• 3 overripe large bananas
• 1/2 C water
• 1/4 C maple syrup/agave/honey
• 1/4 C coconut oil

Method:

1. Preheat oven to 180 °C. Grease loaf tin & line with baking paper.
2. Place all dry ingredients, except chhia seeds, into bowl & stir to combine.
3. Soak chia seeds for 10 mins in extra 2 Tbsp milk.
4. In another bowl, mash bananas & then add in all wet ingredients including the soaked chia seeds. Combine with a wooden spoon.
5. Add all wet ingredients to the dry ingredients & stir to combine.
6. Transfer to lined tin & bake in oven for 35-40 mins, or until metal skewer is ‘clean’.
7. Let banana bread cool down completely before taking out of tin.

Banana bread can be enjoyed lightly grilled if you wish & will keep in airtight container for 3-4 days.