With the benefits of prebiotic resistant starch in the green banana flour and the good fats found in the seeds and flaxmeal, this gluten free bread adds a nutritional boost to your favourite avo on toast breakfast.
what you need
300g green banana flour
1 x 400ml can coconut cream
1/4 cup extra virgin olive oil
3/4 cup water
1/4 cup ground flaxseeds
1/2 tsp bicarb soda
1 tsp baking powder
1 pinch salt
30g hemp seeds
30g activated pumpkin seeds
30g activated sunflower seeds
30g sesame seeds
what to do
Preheat the oven to 180°C fan forced or 200°C conventional. Line a bread tin with baking paper.
Add the banana flour, coconut cream, olive oil and water ingredients to a high speed food processor and blend until a well mixed batter is formed.
Add the remaining ingredients to the food processor and gently mix until combined.
Place batter into the lined bread tin and spread evenly.
Bake for approximately 45-50 minutes. Take out of the oven when a skewer or knife comes out clean.
Allow to cool in tin for about 10 minutes and then take out of tin and place onto backing rack to cool fully.
Because the bread is quite dense, it is very easy to toast.
You can use conventional seeds if you are unable to get the activated version.
You can grind flaxseeds in your high speed food processor to a meal consistency. Alternatively, you can also purchase ground flaxmeal. Ground flaxmeal can be added to baking or smoothies for an additional boost of omega 3 fats and dietary fibre.
You can make a sweet version of this bread, instead of the seeds, add a tbsp raw honey, 1 tsp cinnamon, and a mix of dried fruit (try apricots, figs and dates) and seeds or nuts.