GLUTEN FREE BANANA BREAD

By incorporating protein, healthy fats and a selection of colourful vegetables, this gluten free banana bread is a healthier alternative to your usual cake options!

Serving 8 - 10 slices

Ingredients

170g gluten free self-raising flour

½ tsp cinnamon

2 tbsp sunflower seeds

2 tbsp pumpkin seeds ( + 1 tsp extra for after)

1 tbsp hemp seeds

2 cups ground almonds

¼ cup coconut sugar

2 tsp honey

1 lemon zest

2 eggs, beaten

180g melted butter

1 cup of mashed banana (best if the banana is overripe)

1 carrot, grated

1 small beetroot, grated

Method

Preheat oven to 180°C and grease a bread tin.

Sift flour and cinnamon into a mixing bowl. Then, stir in the sunflower, pumpkin and hemp seeds, ground almond, coconut sugar, egg, butter, honey, lemon zest and banana.

Add grated beetroot and carrot and fold.

Spoon mixture into bread tin and scatter extra pumpkin seeds on top.

Bake bread in the oven for 60- 70 minutes.  Once cooled, flip the tin over onto a wire rack

Best eaten fresh or can be stored in the fridge for up to 3 days.

Banana bread slices can be served with fresh berries and coconut yoghurt