Root your health

Vegan, Gluten-Free Chocolate Banana Bread

2 Tbsp Linseed meal

6 Tbsp water hot water

3/4 cup raw cocoa powder

1 Cup Buckwheat flour

1 Cup almond flour/meal

1 tsp Salt

1/2 tsp Baking soda

2 tsp Baking powder

5 large bananas about 3 cups smashed

2/3 cup of melted coconut oil

150 g coconut sugar

1 tsp vanilla extract

Topping (optional)

High protein granola mix (see recipe)

50 g of 70% Dark mint chocolate melted (vegan)

Heat oven to 180 ° Grease a 23 by 15 cm loaf pan with oil of preference and set aside.
In a small bowl mix together the linseed meal and water, and set aside for 10 minutes.
In a medium bowl, whisk together the buckwheat flour, almond flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, mash the bananas with a fork. Add the melted coconut oil and whisk until well combined. Then add the coconut sugar, linseed mixture and vanilla extract. Whisk until well combined.
Fold in the dry ingredients into the wet ingredients until well combined.
Pour batter into prepared pan. Bake for 60 minutes or until the toothpick comes out clean.
If additional baking is required turn the oven down to 150 °C and bakes until the toothpick comes out clean.
Switch off the oven leaving the loaf in the oven without opening for 10 minutes. Remove from pan and let in cool on wire rack.
Top bread with melted chocolate and high protein seed granola, slice and serve with a topping of preference.
Bread should have a shelf life of 5 days on the kitchen counter wrapped or stored in an airtight container. To freeze wrap in plastic wrap and aluminium foil and store for up to one month. Defrost before slicing.