The base of this banana bread is almonds and hemp protein.  The nut and seed base make it high in healthy fats and proteins but no gluten and low carb. It is super filling, sweet without any added sugars. It can be sliced, kept in the freezer and then popped in the toaster for a super quick easy breakfast. 

 

Ingredients – serve 5

100g               Ground Almonds

50g                 Hemp Protein

45g                 Ground gluten free oats (I ground them in the food processor)

1 tsp                 Cinnamon

2 tsp                Maca powder (optional)

1 ½ tsp             Gluten Free Baking powder

1tsp                  Vanilla extract

4                      Organic eggs (beaten)

3                      Bananas (mashed)

 

Method

Blend together the wet ingredients. Mix all the dry ingredients separately.  Then combine the wet ingredients with the dry mix. Pour into a bread tin greased with coconut oil and lined with baking parchment. Bake at 180 for 40-45mins until cooked straight through. Allow to cool on a wire rack.

 

Serve

2 slices toasted with coconut manna and/or ‘Healthy’ nutella, coconut oil or just grass-fed butter.

 

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