Egg-free loaf option for those of you out there who can’t tolerate eggs. I hope you enjoy it.

Makes 12 slices


  • 2 1/2 cups almond flour
  • 1 teaspoon cinnamon
  • 1 teaspoon psyllium
  • 1 teaspoon baking powder
  • 1/4 tsp sea salt
  • 3 Tbsp chia seeds
  • 11 Tbsp water
  • 2 Tbsp rice malt syrup
  • 1/4 cup coconut oil
  • 3 bananas, mashed
  • 1/4 cup walnuts, crushed


  1. Preheat oven to 180 C.
  2. In large bowl, combine flour, cinnamon, psyllium, baking powder and salt.
  3. In separate bowl, add chia seeds and 9 tablespoons of water and allow to sit for 5 minutes.
  4. Add to dry mix with rice malt syrup, oil, bananas and walnuts. Combine well.
  5. Add water only if your mixture needs further combining.
  6. Pour into lightly greased loaf pan and bake for 40 to 45 minutes or until it passes skewer test.
  7. Allow to cool before removing from pan.
  8. If your loaf is too soft to slice, wrap tightly in glad wrap and store in the fridge until firm.

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