This yummy bread has been a bit of a go-to in our house when we need breakfast on the run - it is delicious heated with a little spread of coconut butter! It always works out perfectly and it is without the gluten, refined sugar and dairy products- all you need now is a cup of tea! P.s. Feel free to experiment with raspberries in place of the blueberries.
2 cups of almond meal
4 very ripe bananas (mashed)
1/2 cup of blueberries (frozen are fine)
2 tablespoons of maca powder (optional)
4 eggs beaten
1/4 cup pecans (or nuts of your choice)
1/2 cup of coconut oil
1/4 cup chia seeds
4 / 5 tablespoons of rice malt syrup or maple syrup
1 teaspoon of vanilla bean paste
1 teaspoon of cinnamon
1 1/2 teaspoons of baking powder
squeeze of lemon juice
Grease and line a large loaf tin and preheat your oven to 170 degrees.
Mix together all the wet ingredients (coconut oil, mashed bananas, blueberries, sweetener, eggs, baking powder and lemon juice on top of baking powder to activate it) and once combined mix into dry ingredients and fold until just combined. Pour mixture into cake pan – smoothing the top with the back of a spoon.
Top the cake with more blueberries (if desired) and place into the oven for about 45- 1 hour minutes until the cake springs back when touched in the centre and sides. Enjoy!