Mon, 22 August 2016
This gluten-free loaf is filled with sweet, juicy fruit, making it a delicious breakfast option and a handy way to use up ripe bananas. Ground flaxseed and porridge oats blended into a flour form the base of this fibre-rich bread, which helps to boost digestive health. An optimally-functioning digestive system benefits you in numerous ways, and even helps to prevent a bloated stomach. Oats and bananas both encourage the production of serotonin for a happy mood, and melatonin for peaceful sleep.
Ingredients
(1 loaf)
Per Slice (unsweetened): 240 calories, 6.3g protein, 31g carbs, 9.9g fat
4 tbsp ground flaxseed
8 tbsp cold water
2 ripe bananas
8 medium strawberries
4 tbsp coconut palm sugar, maple syrup or honey (optional)
2 tsp vanilla extract
2 level tsp baking powder
4 tbsp virgin coconut oil, melted
400g gluten-free porridge oats
Instructions:
- Preheat the oven to 190C and lightly grease a loaf tin with coconut oil or line it with greaseproof paper.
- Prepare the 'flax eggs' by mixing the ground flaxseed with the cold water in a bowl. Leave it aside.
- In a large mixing bowl, mash together the banana and strawberries until quite smooth but some texture remains.
- Add in the coconut sugar and vanilla, and mix well.
- Stir in the baking powder, flaxseed mixture and melted coconut oil and stir until combined.
- Prepare the oat flour by blending the oats in a food processor or blender until a flour is formed.
- Fold the flour into the mixture to form a dough.
- Place the dough into the loaf tin and use a spatula to smooth across the top.
- Bake at 190C for 45-50 minutes, until the top turns golden-brown and a knife comes out clean from the centre.
- Cool on a wire rack for 10 minutes before serving.
- The bread can be stored in an airtight container in the fridge for 3-4 days.
