Looking for a gluten free brekkie or snack option that you can pre bake and enjoy over a few days... or even freeze to enjoy later on?
Look no further than my grain free banana bread (from my brekkie recipe eBook My Vibrant Morning), that is loaded with eggs for protein, good fats but will also satisfy sweet cravings.
If you want to make it lower in natural sugars, you could try without the additional sweetener but may need to add some extra oil for moisture.
1/2 cup coconut oil or ghee, melted
1/4 cup raw honey or maple syrup
3/4 tsp himalayan or celtic sea salt
1 teaspoon vanilla extract
1 teaspoon cinnamon spice, powdered
3/4 cup coconut flour, sifted
2 bananas, mashed
2 tablespoons shredded or flaked coconut
Preheat oven to 180◦C and line a loaf tin (approximately 10 x 22 cm), with baking paper.
Whisk together coconut oil, sweetener of choice, salt, vanilla, cinnamon and eggs. Add coconut flour and whisk together.
Stir through mashed bananas and pour batter into loaf tin.
Bake for 45 minutes or until a skewer comes out clean. Cool before removing from tin and sprinkle with toasted coconut flakes before serving.
Enjoy as is, or add some grass fed butter, nut butter or tahini.
Store the rest in an airtight container, in the fridge. Or slice & freeze to enjoy toasted (under grill) for a warm brekkie or snack option later on.
For more brekkie inspo, pick up a copy of My Vibrant Morning.