Ready in 1 Hour 15 Min | Serves 12
1 tablespoon Organic Ground Flaxseed
2 cups Organic Spelt Flour, Wholemeal
1 cup Organic Coconut Sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons Storm & India Coconut Chia Loose Tea
3 ripe organic bananas, smashed
½ cup coconut or almond milk
½ cup Organic RAW Virgin Coconut oil
½ cup Organic Coconut Chips (plus an extra handful for the topping)
Preheat your oven to 175°C
Grease a loaf tin with coconut oil, or line with baking paper.
Combine ground flaxseed with 3 tablespoons of warm water, stir and leave to set for 10 minutes (this acts as a replacer for 1 egg).
In a large bowl, combine dry ingredients. This includes the tea.
In a medium bowl mash your bananas. Add coconut milk, coconut oil and the flaxseed egg and combine. Add to dry mixture, mix well, then fold in coconut chips. The batter will be quite thick.
Pour your batter into your prepared loaf pan, and sprinkle the additional coconut chips on top. Place in the oven for 50-60 minutes, until a skewer inserted in the middle comes out clean.
Leave the loaf to cool on a rack for about 30 minutes. The loaf is beautiful toasted with your favourite nut butter, or even on with nothing at all.
** canned coconut milk cannot be used here as it is too thick so the ‘coconut milk’ will be linked to the recipe for making your own on the website from just water and shredded coconut.