This delicious gluten-free bread is bursting with coconutty goodness. Using nothing but whole foods, it is a healthy alternative to chemical and preservative laden store brought varieties.
Makes: 1 loaf
Level of Difficulty: Medium
Time Taken: 1 1/4 hrs
Magical Ingredients:
- 2 tsp coconut sugar
- 1/3 cup gluten-free rolled oats
- 1 tbsp. flaxseeds
- 1/3 cup coconut oil
- 4 free range, organic eggs
- 1/3 cup coconut flour
- 1/3 cup almond meal
- 2 tsp. gluten-free baking powder
- 1 tsp. ground cinnamon
- 3 ripe bananas, mashed
What to do:
Preheat the oven to 180°C/160°C fan forced. Grease and line the base and sides of a loaf pan.
Combine 3 tsp. of the oats, 2 tsp. of the flaxseed and 1 tsp. of the coconut sugar in a small bowl. Set aside.
Use electric beaters to beat the coconut oil and remaining sugar in a bowl until pale and creamy. Beat in 1 egg and 1 tbsp. of the coconut flour. Repeat with the remaining eggs and coconut flour until combined.
Add the almond meal, baking powder, cinnamon, banana and remaining oats and flaxseed to the egg mixture and stir to combine.
Spoon into the prepared pan. Smooth the surface, then sprinkle with the reserved oat mixture.
Bake for 1 hour or until firm and a skewer inserted into the centre comes out clean. Cool in pan for 15 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.
