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:
- Preheat oven to 180 °C. Grease loaf tin & line with baking paper.
- Place all dry ingredients, except chhia seeds, into bowl & stir to combine.
- Soak chia seeds for 10 mins in extra 2 Tbsp milk.
- In another bowl, mash bananas & then add in all wet ingredients including the soaked chia seeds. Combine with a wooden spoon.
- Add all wet ingredients to the dry ingredients & stir to combine.
- Transfer to lined tin & bake in oven for 35-40 mins, or until metal skewer is ‘clean’.
- 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.