Chocolate, banana and pecan loaf (GF)

The baking  bug struck again the other day and I came up with this gluten-free, refined sugar-free and delicious loaf using some of the abundance of ripe bananas. I used vegan chocolate chips, raw organic cacao, bananas, activated pecans and organic coconut flakes in the mix. This loaf is high in fibre, protein and magnesium due to the cacao, pecans, coconut flakes and buckwheat flour.

RECIPE

Makes one loaf 

1 cup of buckwheat flour

1 TBSP tapioca flour

1/3 cup raw organic cacao

1 TBSP organic turmeric powder

1 TBSP flaxmeal

1 tsp baking powder

Pinch of salt

1 cup of plant based milk- I used a good quality organic soy milk

1 TSPN apple cider vinegar

2 ripe bananas, mashed

1/4 cup melted coconut oil

1/4 cup rice malt syrup

1/2 cup vegan chocolate chips

Handful of pecans

Handful of coconut flakes

  1. Mix the buckwheat flour, cacao, flaxmeal, baking powder and salt together in a bowl
  2. In another bowl, mix the mashed bananas, soy milk, apple cider vinegar and rice malt syrup together. Add to the dry mix and stir well.
  3. Pour the mixture into a lined pan. Top with pecans and coconut flakes.
  4. Bake at 190 C for 40 minutes.

NOTES:

❃ Sustitute the cacao with carob if desired

❃Add more sweetener if you prefer.

❃Buckwheat can be substituted with other flour of choice however coconut flour will require different measurements.

❃Substitute soy milk with other plant based milk if desired.

❃Slice the loaf into even slices when cooled. Freeze and defrost as desired.

I hope you enjoy this recipe!

Love and light,

Di ♡

“We must let go of the life we have planned, so as to accept the one that is waiting for us.”- Joseph Campbell.

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