Root your health

Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth - Vegan, GF Banana Bread

Gluten-Free Naan Bread

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




15 min

55 min

6 - 8


Wet Ingredients

6 Fresh dates (pitted and sliced)/100 g coconut sugar

150 ml Boiling water (for dates)

4 Large bananas (2 ½ cups smashed)

180 ml Coconut oil

2 tbsp Flax meal

6 tbsp Hot water

Dry Ingredients

1 tsp Allspice

1 cup Buckwheat flour

1 ½  cup Almond flour

1 tsp Cinnamon

2 tsp Gluten-free baking powder

Pinch of salt


  1. Preheat the oven to 180 °C fan bake.
  2. Add pitted and sliced dates to a small bowl, pour over 150 ml of boiling water and let it steep until soft ± 3 – 4 min.
  3. Combine flax meal with 6 tbsp hot water and set aside.
  4. Add bananas to a larger bowl and smash until smooth. Add coconut oil and spices to mashed bananas. Stir to combine.
  5. Once the dates have softened, mash with the back of a fork until paste forms. Add flax meal and date mixture to the rest of the batter and stir to combine.
  6. Combine almond flour, buckwheat flour, baking powder and salt, and stir until well combined.
  7. Fold dry ingredients into the banana mixture using a big spoon until well incorporated.
  8. Spoon the mixture into the lined or well-oiled bread tin.
  9. Place into the preheated oven and bake for 45-55 minutes or until a skewer comes out clean.
  10. Allow cooling in the tin. Enjoy once cooled.


Serve with a dollop of natural coconut yogurt (COYO) topped with my salted coconut caramel sauce.

Gf, Vegan.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature