Ooooohhh, this one is a treat – it’s the perfect banana bread. Okay, okay, it’s not HIGH alkaline, but it’s also very low in acidity, yet sweet, moist, cake-y and delicious. You’ll love it, the kids will love it.
It’s totally gluten-free, and provides loads of healthy fats from the chia, plus fibre, protein and actually comes in at only 2g of fructose per serve, which is almost nothing. About the same as 1.5 carrots.
I have used a mix of coconut and buckwheat flour, but you can use most GF flours. Just be mindful that some are dryer than others, so if you want to increase the moistness – go for coconut and/or almond flour.
Gluten-Free Chia & Coconut Banana Bread Recipe
- Prep Time: 10
- Cook Time: 45
- Total Time: 55
- Yield: 12 slices 1x
- 2 tablespoons chia seeds
- 1/2 cup of filtered water
- 1/2 cup Organic extra virgin olive oil
- 1/4 cup Organic rice malt syrup
- 3 medium bananas, mashed with a fork
- 3 tsp GF baking powder
- 100g coconut flour
- 100g buckwheat flour
- 25g shredded coconut
Start by preheating your oven 320F / 160C and then to get started, put your chia seeds into a bowl or measuring jug and combining with the water. Give them a good stir, and then set aside for 10 minutes or until the chia has formed into a gel, by absorbing all of the water. It may need stirring a couple of times.
Then in a large mixing bowl, mix the chia gel with the rice malt syrup, oil, and mashed banana.
Then stir through the flour and baking powder
And all that’s left then is to pour this into a baking / loaf tin and bake for around 45 minutes, or until it’s cooked through and golden on top.
Remove from the oven and allow to cool (although like me, you’ll probably dig in while it’s still warm!)