Egg-free loaf option for those of you out there who can’t tolerate eggs. I hope you enjoy it.
Makes 12 slices
Ingredients:
- 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
Method:
- Preheat oven to 180 C.
- In large bowl, combine flour, cinnamon, psyllium, baking powder and salt.
- In separate bowl, add chia seeds and 9 tablespoons of water and allow to sit for 5 minutes.
- Add to dry mix with rice malt syrup, oil, bananas and walnuts. Combine well.
- Add water only if your mixture needs further combining.
- Pour into lightly greased loaf pan and bake for 40 to 45 minutes or until it passes skewer test.
- Allow to cool before removing from pan.
- If your loaf is too soft to slice, wrap tightly in glad wrap and store in the fridge until firm.
If you like it share it.
