This easy to prepare loaf is perfect for lunch boxes and great toasted with butter for a quick breakfast in the morning.
1. Heat oven to 180 degrees and line a loaf pan with baking paper.
2. Mash the bannana in a bowl and add eggs, coconut oil, rice malt syrup, apple cider vinegar and carrot. Whisk to combine.
3. Next add coconut flour, cinnamon, spice, baking powder and salt. Stir well ensuring there are no lumps of flour.
4. Spread the mixture into the loaf pan and sprinkle with the shredded coconut. Bake for 50 minutes or slightly longer if center is still doughy.
Bread will keep for 5 day in the fridge or freezes excellently to pull out when needed.
*adapted from a recipe by Meg Yonson.
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These super easy fritters are great for dinner or the lunch box. Packed full of goodness and perfect with some hummus, coconut yoghurt or sweet chilli sauce.
Double the recipe if you've got a big family to feed :)
Looking for a way to sneak more veg into your kids? Even your grown-up kids?
These are the perfect fit for little fingers are hold together well (despite having no binder!) so there won’t be crumbs all over the house!
Dip them in some tomato sauce, aioli or sweet chilli and watch them eat their veggies!