Recipes

Ingredients

• 4 bananas - mashed
• 1 zucchini - grated
• 2 tablespoons chia seeds - (swelled with 4-6 tablespoons water)
• 1 cup buckwheat flour
• 1 cup gluten free oatmeal
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1/2 cup coconut shred
• 3 tbsp coconut sugar
• 1/2 cup water or almond milk
• 3 tablespoons sunflower or pumpkin seed
• 4 tablespoons coconut oil - melted
• Coconut shreds

Preparation

1. Preheat your oven to 350°F and line a bread tin with baking paper.
2. In a small bowl add your chia seeds and water and allow them to swell, mixing to avoid clumping.
3. Peel and mash your bananas until smooth. Rinse your zucchini and grate. Set both aside.
4. In a large mixing bowl add the flours, baking powder, coconut sugar, coconut shreds and sea salt. Mix thoroughly.
5. Add the mashed banana, zucchini, plant milk and chia seed mixture once it has swelled completely.
6. Add in the melted coconut oil and mix thoroughly ensuring that the dry mixture is evenly coated with the wet ingredients.
7. Pour the mixture into the form and spread evenly. Decorate the top with coconut threads.
8. Pop into the pre-heated oven and bake for about an hour, until cooked through. Test by sticking a toothpick into the center of the bread and if it comes out dry, it's done!
9. Serve warm, or toasted with your favorite nut butter and a cup of tea.

Breakfast Snack