Ingredients:
1 Egg
3 Medium Bananas
3 Tsp Baking Powder
Pinch of Salt
1/3 cup Peanut Butter
2.5 Tbsp Coconut Oil
1/4 cup Coconut Sugar
3 Tbsp Maple Syrup
3/4 Cup Almond Milk
1 1/4 Cup Ground Almonds
1/2 Cup Raw Cacao Powder
1 Cup Gluten Free Oats
1/4 Cup Sugar- Free Chocolate Chips (I get mine from Holland & Barrett!)
OPTIONAL: 1/4 Cup of Melted Dark Chocolate
Method: 1. Preheat oven to 180 Degrees, and line a loaf tin with parchment paper or cover with melted coconut oil.
2. In a bowl add the egg, bananas and almond milk, then mash together.
3. Next add in all the ingredients accept for the chocolate chips and peanut butter. Mix and combine all the ingredients together to create the banana bread mixture.
4. Lastly add in the peanut butter and chocolate chips, mixing everything together. 5. Pour into the loaf tine and leave to bake for around 1 hour. When the bread is ready, it should be cracked on top, crispy but soft and moist inside. 6. Take out the tin and leave to cool on a cooling rack. Once cool, melt the chocolate and drizzle over, adding rose petals as decoration.
Store in the fridge for up to a week.
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