For the banana bread: • 1 1/2 cup gluten-free flour (I used Healtheries Simple Wheat & Gluten Free Baking Mix) • 1/4 cup cacao powder • 1 cup ripe mashed banana (2-3 bananas) • 1 tablespoon coconut oil, melted and cooled • 1/3 cup packed coconut sugar • 2 teaspoons vanilla extract • 1/4 cup coconut yoghurt (greek or natural would also work) • 1/2 cup smashed raspberries • 1/2 cup unsweetened coconut shredded Chia seed egg – • 1 tablespoons black chia seeds (I used the Healtheries Black Chia Seeds) • 3 tablespoons unsweetened almond milk (coconut milk, full fat milk or water also work) Toppings (optional) – • 1 banana, sliced • 2 – 4 tablespoons black chia seeds (I used the Healtheries Black Chia Seeds) • 2 tablespoons shredded coconut • 1/4 cup smashed raspberries For the chia seed jam: • 1 1/4 cup raspberries (if frozen, thawed) • 1/3 cup black chia seeds (I used the Healtheries Black Chia Seeds)
METHOD For the chia seed jam: 1. Take your raspberries add them to a blender and puree. 2. Add the raspberry puree to a jar and mix in chia seeds. 3. Cover and let sit for at least 20 minutes in the fridge. For best results, leave overnight.
For the banana loaf: 1. Preheat your oven to 180 degrees on bake. 2. Make your chia seed egg by mixing together chia seeds with almond milk in a small bowl. Let it sit for 15 – 20 minutes until the chia seeds have swollen and the mixture turns to a gel. 3. Take a bowl and mix together the flour and cacao in a powder. 4. In a larger bowl, combine the mashed banana, chia seed egg, coconut sugar, coconut oil, coconut yoghurt, vanilla extract. Whisk well. 5. Slowly add the dry ingredients into the wet mixing well. You will need to mix until the mixture is well incorporated. It will be thick, slightly wet and have a deep brown colour. 6. Using a spatula, fold through shredded coconut and raspberries. 7. Grease a 20 cm loaf tin with coconut oil. Pour your mixture into the loaf tin and decorated with sliced banana, chia seeds, shredded coconut and raspberries. 8. Place in the oven and cook for 60 minutes or until a skewer is inserted and comes out clean. 9. Remove from the oven and allow to cool for 15 minutes before transferring to a wire rack. 10. Serve and enjoy!
Recipe by: http://www.arianaomipi.com/recipes/raspberry-coconut-cacao-chia-seed-banana-bread/