Looking for something sweet and satisfying while on a detox or vegan diet? This recipe converts a basic loaf into something spectacular that's gluten free with only naturally occurring sugar and oil, yet it is full of flavour. It’s particularly delicious smothered with fresh mashed bananas and organic cinnamon, along with a pinch of nutmeg.
For a more substantial delight, enjoy it fresh or toasted with creamy natural coconut yoghurt along with a drizzle of coconut nectar for a more decadent meal.
Ingredients
- ½ cup chia seeds
- 1 cup almond milk or coconut milk
- 1 cup unsalted cashews
- 1 teaspoon gluten free baking powder (for loaf to rise)
- 2 medium ripe bananas, puréed
- 1 heaped tablespoon almond butter
- ½ cup desiccated coconut
- 2 teaspoons ground cinnamon
- Pinch ground nutmeg
- Pinch sea salt
- ½ cup walnuts, roughly broken
- ½ cup whole sultanas
- ½ cup dates, pitted and roughly chopped
Method
Preheat oven to 150c
Place the chia seeds in a bowl, add the almond or coconut milk, soak the seeds for 10 minutes, stirring halfway through, and set it to one side
Add the cashews and baking powder to a food processor and mill them until they resemble fine breadcrumbs
When the chia seed mixture has become firm, add it to the milled cashews (still in the processor)
Add to the mixture the bananas, almond butter, coconut, spices and salt, blend until they are well combined and pour the mixture into a bowl
Then add ¼ cup of walnuts, sultanas and dates, and gently stir all together by hand
Carefully pour the mixture into a lined loaf tin and sprinkle over the remaining walnuts and bake at 150°C for 60 minutes. You may need to cover loaf with a piece of baking paper and foil half way through cooking time to avoid over browning. Therefore check as it is cooking.
Carefully remove loaf from tin, and place on a rack in order to cool. Once cool cut into thick slices (the ingredients make the loaf quite moist once baked)
Serve and enjoy!
