(c) All rights reserved 
(c) All rights reserved
(c) All rights reservedI love the smell of fresh of warm bread in weekend afternoons and the anticipation of getting it out of the oven and dipping it in honey or home made jam. Esp. in the winter months as the smell and the heat of the oven warms the house- it just feels so unnatural in summer!
This recipe is just delicious: I think the name bread is slightly misleading since is closer to a cake rather than a bread. And it is extremely filling: the pecans and almonds certainly will keep you full till late midday! I ‘ve got two favourite dips for this one: honey and tahini (just gorgeous and deadly simple- just add a spoon of tahini on your honey spread) and home made goji berry jam, recipe for this one is here.
Ingredients for one loaf
– 5 large over-ripe bananas
– 1 cup of almonds
– 2 cups of pecans
– 1 cup of buckwheat or brown rice flour
– 1/2 a cup of maple syrup or honey
– 3 tablespoons of chia seeds
– 2 tablespoons of cinnamon
-2 tablespoons of carob powder
Start by pre-heating the oven to 145C. Then blend the almonds and pecans in a food processor so that they form a flour, this should take about thirty seconds. Once it’s smooth remove the flour and add it to a mixing bowl with the buckwheat flour, maple syrup, chia seeds, carob powder and cinnamon, mixing them all together.
Next mash the bananas together until smooth in the blender before stirring them into the bread mix, at this point the mixture should be really nice and sticky.
Grease a loaf tin with coconut oil and then pour in the mix and allow it to bake for about an hour.