Gluten free, sugar free and nutritious.
200 grams of ground almonds
50 grams flax seed
4 Tablespoons of chopped walnuts
4 Tablespoons Psyllium husk
1 and a half Teaspoon bicarbonate of soda
2 Teaspoon of cinnamon
1 Teaspoon of ground vanilla pod
2 Tablespoons Honey
4 fresh Medjool dates pitted and chopped
2 Tablespoons raw cacao powder
2 Teaspoon coconut oil
1 Teaspoon vanilla extract
3 ripe bananas mashed and an extra half banana for topping
60 ml Almond milk
Greek yoghurt, cinnamon and maple syrup for serving.
Pre heat the oven to 180 degrees. In a large mixing bowl combine al your dry ingredients. In a separate bowl, whisk all the wet ingredients together until smooth. Now add the wet ingredients to the dry ingredients, mixing as you combine, keep mixing until well combined. if you find your batter a little dry add more milk , if it is a little wet add a little more ground almonds.
Lightly oil a loaf tin with coconut oil, line to tin with baking parchment or a liner and pour in the batter. Top the batter with a banana sliced in half along its length. Bake for 45-50 minutes. after 20 minutes c0ver over with tin foil to prevent the top burning. Check if cooked ten insert a skewer and if it comes out dry then you loaf is cooked. Remove the loaf from oven and allow to cool in the tin. Remove loaf from tin and slice, serve with yoghurt, ground cinnamon and maple syrup drizzled over. keep covered in the fridge for up to a week.