Recipe created by Courtney Roulston from Farm to Fork
Recipe: Gluten Free Banana & Coconut Bread With Raspberry Chia `Jam`
Serves: 10-12 slices, or can make into 12 individual muffins!
Ingredients:
- 1 1/2 cups gluten-free plain flour
- 1 cup desiccated coconut
- 1/2 cup brown sugar
- 2 teaspoon gluten-free baking powder
- 1 teaspoon bicarbonate soda
- 1 1/2 cups mashed over-ripe banana (about 4 really really ripe bananas)
- 2/3 cup melted virgin coconut oil
- 2 large free-range eggs, beaten
- 2 tablespoon honey
- 1/2 cup greek yoghurt to serve
Raspberry Chia‚`Jam`:
- 1.5 cups Raspberries
- 1 tablespoons white chia seeds +1/2 cup water
- 2 tablespoons honey
Method:
- To make the jam, soak the chia seeds and water for 5 minutes until they form a gel. Place the raspberries into a bowl and crush with the back of a fork until mushy. Add in the honey and stir through the chia seeds. Store in a glass container in the fridge.
- Preheat oven to 170 degrees. Have a RACO loaf pan ready. Combine the gluten free flour, coconut, sugar, baking powder, and bicarbonate soda in a bowl. Whisk the mashed banana, coconut oil, eggs and honey in a bowl. Add to the flour mixture and combine until smooth. Spoon into prepared pan and smooth the surface. Bake for 45-50 minutes, or until a skewer is inserted into the centre of the loaf and comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool.
- Once cool, cut the bread into slices and serve with chia jam and yoghurt. Enjoy!
*If making muffins, spoon mixture into cupcake papers and bake at 180 degrees for 30 minutes.