Bread – Romayne's Kitchen

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I love banana bread and was inspired to make a healthier version. I felt it was equally delicious. This bread is guilt free and is loaded with natural sweetness from the honey and bananas, crunch from the nuts and a good breakfast choice.

Ingredients

2 Cups Almond meal

1/2 cup of LSA or ground flaxseed

1/4 cup chopped walnuts

1/4 cup crushed almond

1/4 cup psyllium husk

1 1/2 tsp baking powder

2 tsp. ground cinnamon

2 tbsp. honey

4-6 dates chopped

2 tbsp.. cocoa powder

3 eggs

2 tsp. coconut oil

1 tsp. vanilla extract

3 ripe bananas

1/4 cup of milk (use your favourite milk)

Method

Preheat oven to 160ºC Fan force.

Apply oil in a standard loaf tin and line the tray with baking paper to prevent sticking.

Remove two bowls. In one bowl add the dry ingredients, almond meal, LSA, walnuts, psyllium husk, dates, baking powder, cinnamon, cocoa powder and mixed spices.

In the other bowl, add the wet ingredients, milk, mashed banana, eggs, coconut oil, honey vanilla extract. Whisk the wet ingredients together until combined.

Pour the wet ingredients onto the dry ingredients and mix well.

Once it is mixed add to the loaf tin and bake for 45 minutes. Check to see if skewer is dry, if it is then it is ready if not bake it for another 5 minutes.

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I have always been curious about gluten -free bread and decided to make almond bread. This gluten-free loaf is easy to make and is delicious with your favourite spread or have it with eggs for breakfast.

Ingredients
2 Cups Almond meal
1/2 cup of LSA or ground flaxseed
1/2 cup chia seed
1/4 cup crushed almond
1/4 cup psyllium husk
1 1/2 tsp baking powder
1tsp salt
3 eggs
2 tbsp. coconut oil
1/3 cup of milk

Methood

Pre heat oven:180 degrees for non fan force and 160 degrees for fan force
lightly spread a standard loaf tin with coconut oil spray or olive oil spray, coat with extra almond meal to prevent it from sticking.
Whisk the wet ingredients in a mixing cup: milk, eggs and coconut oil.
Add all dry ingredients in a mixing bowl, Almond meal, flaxseed, chia seeds, psyllium husk, baking powder and salt.
Slowly add the wet mixture to the dry ingredients stirring until everything is well combined, If the batter is wet add the extra almond, if it’s dry add more milk.
Put mixture in loaf tin and place it in the oven for 35-45 minutes.
Insert a skewer to check if it’s cook. If the skewer is dry then the bread is done, If it starts to brown around the edges place foil and continue to cook.
Let the bread cool after you remove it from the oven.
To keep the bread fresh, place it in the fridge.

Note

Try these dishes

Banana Bread

Moroccan Eggs

Banana, Blueberry and Coconut Muffin

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