Gluten & Dairy Free yummy snack.
Makes 1 x 900g/2lb loaf, 10 slices
Prep time – 15 minutes
Cooking time 45 minutes
Ingredients
100g/3 ½ oz/ ½ cup coconut oil plus extra for greasing
4 small ripe bananas, roughly chopped
4 eggs
130g/4 ½ oz/ ½ cup almond nut butter
60g/2 ¼ oz/ ½ cup coconut flour
1 tsp bicarbonate of soda/baking soda
2 tsp gluten-free baking powder
1 tbsp vanilla extract
1 tsp ground cinnamon
60g/2 ¼ oz/ 1/3 cup frozen blueberries
Grain-free and wonderfully moist, this flavourful low-FODMAP fruity bread is made with coconut flour. It is rich in fibre to support bowel health and stabilize blood sugar levels. The addition of nut butter gives it a further protein boost and wonderful creamy texture
.
Heat the oven to 180°C/350 F/Gas 4.
Grease a 900g/2lb loaf pan and line it with baking parchment.
Put the bananas into a food processor and add the eggs, coconut oil and nut butter. Blend together. (Alternatively, blend the ingredients in a blender and tip into a large bowl.)
Add the coconut flour, bicarbonate of soda/baking soda, baking powder, vanilla and cinnamon to the food processor or bowl. Blend, or mix together using an electric hand whisk/beater, then stir in the blueberries.
Spoon the batter into the prepared pan.
Bake for 45 minutes or until golden and cooked through, and a skewer inserted into the middle comes out clean.
Leave to cool in the pan for 5 minutes, then turn out on to a wire rack to cool completely.
Slice to serve.
Store in the fridge for up for up to 5 days or slice and open freeze until firm, then pack into freezer bags and freeze for up to 1 month.
Comments