The use of rolled oats means this loaf can be gluten free. It is also dairy free with no refined sugar. If coeliac ensure the oats are gluten free because regular oats can have some contamination.
Taken from Anna Jones (2015) - A Modern Way to Cook.
Ingredients:
- 75ml melted coconut oil
- 200g pecans (or walnuts)
- 200g rolled oats
- 4 large ripe bananas
- 100g coconut sugar (or to taste)
- 100ml maple syrup (or to taste)
- 100ml unsweetened almond milk
- 2 tsp baking powder
- pinch caraway seeds
- 75g dark chocolate
Method:
- As oven comes up to temperature, 170 degrees Celsius, roast pecans and then roughly chop.
- Blitz the oats in a food processor until scruffy floor, place in bowl.
- Into food processor put bananas, coconut sugar, maple syrup, almond milk and coconut oil and blitz until well combined.
- Add oat flour baking powder and pinch of salt. Blitz.
- Stir in pecans and caraway seeds.
- Pour half of batter into lined loaf tin.
- Break chocolate into pieces and lay in middle of batter, then pour over remaining batter.
- Sprinkle with coconut sugar.
- Bake for 60 to 70 minutes at 170
Enjoy!
Deliciously healthy and a family favourite!