Gluten free, refined sugar free
Makes 1 large loaf
1/2 cup x coconut oil, melted
1/2 cup x honey or sweeter of choice
3 x eggs or 3 x flax eggs (3 tablespoons of flax to 2 tablespoons filtered water)
1 tsp x vanilla powder
1/2 tsp x bicarbonate soda
2 1/2 tsp x aluminium free baking powder
1/2 tsp x cinnamon ground
1/2 tsp x ground ginger powder
1/4 tsp x ground cardamom
2 x small (300g) bananas
3 x pears
1/2 cup x medjool dates
1/4 cup x coconut cream
3/4 cup x almond meal
3/4 cup x rice flour
1/2 teaspoon x celtic salt
1/4 cup of almonds
1 teaspoon of fennel seeds
1/2 teaspoon of vanilla powder
3 teaspoons of coconut sugar
HOW TO MAKE:
Preheat oven to 180 degrees.
Blend coconut cream, bananas, honey and coconut oil.
In a large bowl whisk almond meal, rice flour and spices until there are no lumps.
Slice pears into little cubes and dates in quarters (make sure you remove the seed!)
Combine all ingredients.
Place into a loaf shape tin lined with baking paper.
Chop or blend almonds into rough quarters.
In a hot pan, add ingredients, stirring together until browned.
Sprinkle on top of loaf.
Cook for about 40 minutes, check after 30 minutes. Place a knife through the centre. If the knife is still wet, keep in oven for another 5-10 minutes.