Notes
Recipe by SpamellaB
Ingredients
- 1 cup gluten-free flour
- ½ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- ⅓ cup coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- Pinch of nutmeg
- 1 cup walnut pieces
- 2 tablespoons Linwoods Flaxseed with Almonds, Walnuts & Brazil Nuts Co-Enzyme Q10
- 2 overripe bananas
- ½ cup unsweetened apple sauce
- ½ cup cooked sweet potato or butternut squash cubes
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180 degrees C and lightly grease a loaf tin (silicone if possible).
- Mix together the flours, baking powder, bicarbonate of soda, coconut sugar and spices. Stir in the walnut pieces.
- Mix together the flaxseeds with 6 tablespoons of water and leave to stand for 5-10 minutes.
- Place the bananas, apple sauce, cooked butternut squash/sweet potato, maple syrup, coconut oil and vanilla in a blender until smooth.
- Pour this into the dry ingredients along with the flaxseed mixture and stir to combine.
- Spoon this mixture into the loaf tin and smooth out evenly. Bake for a total of about 45-50 minutes until golden and cooked through. Cool in the tin then turn out onto a wire rack.
- Slice up and serve with your favourite toppings as an open sandwich.
- Keep the loaf in an airtight container in the fridge for up to 3 days.