Ingredients
2 big ripe bananas
2 tbsp flax seeds + 5 tbsp plant milk
75 g coconut oil
1 dl plant milk
4 tbsp coconut sugar
150 g sorghum flour
150 g wheat flour
50 g coconut flour
2 tsp baking powder
3 tsp cinnamon
pinch of salt
fresh or frozen currants
topping: oatmeal, pistachios
Mix flax seeds with milk, let it rest for a couple minutes. Mash bananas with a fork, add coconut oil, plant milk and the flax mixture. Then add dry ingredients, mix until smooth. You can mix currants into the dough or: spoon the half of the dough into your greased mold and pour currants to make a layer/filling in your bread. Then you can add the other half of the dough to cover the berries. Top with oatmeal, pistachios or anything you want.
Bake for 45-50 minutes on 190°C, check it with toothpick test, it's ready when there is no sticky dough on the toothpick.
Wait a couple minutes before removing the bread from the mold, then you can slice it easier.
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