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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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This is a great gluten free bread ideal for breakfast, it changes from muffin and it is so good! Ingredients:
2 tbsp. (30ml) of organic flax seeds |
6 tbsp. (90ml) of water |
1/2 cup (125ml) of organic buckwheat flour |
1/2 cup (125ml) of organic coconut flour |
1/2 cup (125ml) of organic oat flour |
1/4 cup (62.5ml) of potato starch |
2 tsp. (10ml) of baking powder |
1/2 tsp. (2.5ml) of baking soda |
a pinch of salt |
2 mashed organic bananas |
1/3 cup (83 ml) of sunflower oil |
1/4 cup (62.5ml) of agave syrup |
1/4 cup (62.5ml) of organic walnuts |
1/4 cup (62.5ml) of hemp seeds |
1/4 cup (62.5ml) of organic chocolate chips |
Directions:
1. Preheat your oven to 350º.
2. In a small bowl, mix the flax seeds with the water. Set it aside for 10 minutes.
3. In a medium bowl combine the buckwheat flour, the coconut flour, the oat flour, the potato starch, the baking powder, the baking soda and the salt.
4. Add the oil, the mashed bananas, the flax seeds, the agave syrup and stir until it’s all blended.
5. Mix in the walnuts, the hemp seeds and the chocolate chips.
6. Put the batter in a 4”x9” greased loaf pan and cook it for approximately 50 minutes.
7. Let it cool on a wire rack.
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