This bread is #glutenfree, but you won’t notice. The recipe is also #dairyfree and #cleaneating, using coconut oil and almond mil…more
Ingredients
-
3 large over-ripe bananas
-
2 eggs, beaten
-
3 tbsp coconut oil, melted
-
2 tbsp honey
-
1/2 tsp vanilla extract
-
150 mls almond milk
-
100 g gluten-free oats
-
100 g ground almonds
-
100 g buckwheat flour
-
3 tsp baking powder
-
1/2 tsp salt
-
1 tsp cinnamon
Steps
-
Pre-heat the oven to 170ºC and line a square baking tin with parchment paper.
-
In a large mixing bowl, mash the bananas until they are fairly smooth.
-
Add the eggs, coconut oil, honey, vanilla extract and almond milk to the bananas and use a whisk to combine well.
-
In a separate large mixing bowl, mix the oats, almonds, buckwheat flour, baking powder, salt and cinnamon. Stir the dry ingredients well to mix thoroughly.
-
Pour the dry ingredients into the bowl with the liquid mashed bananas. Mix together well with a wooden spoon until all of the dry ingredients have been incorporated into the wet.
-
Pour the batter into your baking tin.
-
Bake in the middle of the oven for 50-60 minutes, until a skewer inserted into the bread comes out clean.
-
Allow the bread to cool in the pan for half an hour before turning out and cutting.
