Recipes

Fruit and Nut Gluten Free Loaf

March 30, 2020

Ok, let me tell you why is this is just so great!

Store bought products labeled 'gluten free' are commonly stripped of foods of the once present natural fibre and nutrients, so kinda like eating cardboard in terms of both taste and nutrients. This home creation is the complete opposite which will leave you feeling seriously satisfied and although is lower carb, it definitely kicks that sweet treat craving big time. I want to stress here, carbs are not the devil! They are actually our primary source of energy for brain and muscle function when eaten in moderation. This loaf is rich in gluten free complex carbs yet balanced beautifully with fab fats. This combination naturally work best when consumed together to sustain our energy and balance our blood glucose meaning you will naturally eat a smaller portion yet feel fuller for longer.

I have decided this is a now a weekly necessity. It is seriously delicious served warm with all your favourite trimmings or just cut a square as a snack on its own.

  • 2 ripe bananas
  • 1/4 cup melted unrefined coconut oil
  • 2 cups almond meal
  • ½ cup LSA
  • 1/2 cup. chia seeds
  • 3 tbsp. psyllium husk
  • 1 ½ tsp baking powder
  • 3 eggs
  • ¼ tsp sea salt
  • 2 Tsp. Cinnamon
  • 1 tsp. vanilla bean paste or pure vanilla extract
  • 3 tbsp. maple syrup or melted honey
  • 3 tbsp. filtered water
  • 2 Tbsp. flax seeds whole
  • 2 cups rough chopped nuts and seeds I used almonds, pecans, pistachios, walnuts, hazelnuts and pepitas.
  • 2 cups rough chopped gluten free preservative free dried fruits I used apricots, figs, cranberries, dates, and blueberries. (I used my Kogan Dehydrator, otherwise always buy sulphur free)

Instructions


Set oven to 180 degrees

Lightly spray standard loaf pan and line with a sheet of baking paper.

Add the bananas, water, eggs, vanilla, melted coconut oil and honey or maple syrup to a blender and lightly process until smooth and even. Pour into a large mixing bowl.

Combine the almond meal, LSA, chis seeds, psyllium, baking powder, salt, cinnamon, flax seeds, nuts and dried fruit into another bowl and stir for an even mix

Add the dry mix to the wet mix and gently fold until everything is well distributed, if the mix is little dry you can add just a dash of water.

Pour mix into lined loaf dish and press evenly until flat and even into the corners.

Bake for 35-45 minutes or until starting to turn golden and a toothpick inserted in the centre comes out dry. This loaf does not rise, so it will still be flat. The exact cooking time will depend somewhat on the exact dimensions of your loaf pan, as even 'standard' ones can definitely watch and careful not to burn.

Let it slightly cool before slicing yet best served warm. I add a mix of fresh fruit, coconut yoghurt and nut butter topped with bee pollen and cacao nibs.