1. Preheat oven to 160 degrees Celsius
2. Smash banana in a bowl with a fork:
-- 300g ripe banana
3. Mix these ingredients with the smashed banana:
-- 2 Tablespoons raw honey or organic maple syrup
-- 1/4 cup (60g) cold pressed olive oil
-- 1 teaspoon vanilla
-- 1/2 teaspoon cinnamon
-- 1/2 teaspoon bicarb soda
-- 1 Tablespoon lemon juice (to active the bicarb soda)
-- 3 free range / organic eggs
4. Mix in the almond meal and flaxseed meal:
-- 2 cups (200g) almond meal
-- 1/4 cup (25g) ground flaxseed meal
5. Lightly oil a LOAF TIN and then coat liberally with extra almond meal to prevent cake from sticking
6. Spoon batter into the tin and bake for 45min to 1hour
(A skewer inserted into the centre should come out dry)
7. Remove from the oven and allow to cool before turning the loaf
**Can be kept in the fridge for up to 1 week OR frozen and individual slices defrosted as needed.
2. Smash banana in a bowl with a fork:
-- 300g ripe banana
3. Mix these ingredients with the smashed banana:
-- 2 Tablespoons raw honey or organic maple syrup
-- 1/4 cup (60g) cold pressed olive oil
-- 1 teaspoon vanilla
-- 1/2 teaspoon cinnamon
-- 1/2 teaspoon bicarb soda
-- 1 Tablespoon lemon juice (to active the bicarb soda)
-- 3 free range / organic eggs
4. Mix in the almond meal and flaxseed meal:
-- 2 cups (200g) almond meal
-- 1/4 cup (25g) ground flaxseed meal
5. Lightly oil a LOAF TIN and then coat liberally with extra almond meal to prevent cake from sticking
6. Spoon batter into the tin and bake for 45min to 1hour
(A skewer inserted into the centre should come out dry)
7. Remove from the oven and allow to cool before turning the loaf
**Can be kept in the fridge for up to 1 week OR frozen and individual slices defrosted as needed.
RSS Feed