Gluten Free Banana & Pistachio Loaf •

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Makes 10-12 slices
Ingredients for the loaf:

  • 1 chia egg (mix 1 tbsp of chia seeds with 3 tbsp water, for 10 mins until a gel forms)
  • 260g (11/2 cups) buckwheat flour
  • 160g (11/2 cups) coconut flour
  • 4 ripe bananas, mashed
  • 1 tbsp cinnamon
  • 4 tbsp maple syrup
  • 50g (1/3 cup) pistachios, shelled (unsalted)
  • Coconut oil
  • Ingredients for the icing:
  • 1 tin coconut milk (chilled in the fridge overnight). You just want the fat from the top of
  • the can
  • 1 tbsp maple syrup
  • Extra pistachios to to

Method

  • Preheat the oven to 180°C (Gas Mark 4, 350°F).
  • In a mixing bowl, make the chia egg by adding 1 tbsp of chia seeds with 3 tbsp water for 10 mins until a gel like substance has formed.
  • Whilst the chia egg is forming, shell the pistachios if you haven’t managed to buy them this way. Crush them with a rolling pin until they are into halves.
  • Line a bread baking tin with baking paper greased with coconut oil.
  • In a bowl mash four ripe bananas with a fork until there are no lumps.
  • To the chia egg add the coconut flour, buckwheat flour, mashed bananas, cinnamon and maple syrup and mix with a spoon.
  • Now add the pistachios and mix in well with your hands until a dough forms.
  • Tightly press the dough into the baking tin and place in the oven for 20 mins.
  • Whilst the bread is baking, add thecoconut fat (top thick part of the coconut milk can) to a bowl and machine whisk until it starts becoming slightly frothy, at this point add 1 tbsp of maple syrup and whisk again.
  • Put this mix to the fridge to use later.
  • Once the bread is ready, remove from the baking tin and allow to cool fully before topping with the coconut icing (otherwise it melts) this roughly takes 60-90 minutes.
  • Now remove the icing from the fridge and simply layer it onto the loaf and finally top with more pistachios.

Top Tip: You can always try this with different nuts or without any if you have a nut allergy!
Per 100g Calories: 419, Carbohydrates: 41.0g, Sugars: 9.0g, Fat: 18.0g, Saturates: 2.3g, Protein: 20.0g, Salt: 1.1g

Recipe from: Healthy Living James www.healthylivingjames.co.uk Instagram and Facebook @healthylivingjames
January 2018 (Issue 34) Vegan Life Magazine

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