Recipe created by Courtney Roulston from Farm to Fork for RACO
Serves: 10-12 slices, or can make into 12 individual muffins!
Ingredients:
- 1½ cups gluten-free plain flour
- 1 cup desiccated coconut
- ½ cup brown sugar
- 2 tsp gluten-free baking powder
- 1 tsp bicarbonate soda
- 1½ cups mashed over-ripe banana (about 4 really really ripe bananas)
- 2/3 cup melted virgin coconut oil
- 2 large free-range eggs, beaten
- 2 tbsp honey
- ½ cup greek yoghurt to serve
Raspberry Chia “Jam”:
- 1.5 cups Raspberries
- 1 tbsp white chia seeds +½ cup water
- 2 tbsp honey
Method:
- To make the jam, soak the chia seeds and water for 5 minutes until they form a gel. Place the raspberries into a bowl and crush with the back of a fork until mushy. Add in the honey and stir through the chia seeds. Store in a glass container in the fridge.
- Pre heat oven to 170 degrees. Have a Raco loaf pan ready. Combine the gluten free flour, coconut, sugar, baking powder, and bicarbonate soda in a bowl. Whisk the mashed banana, coconut oil, eggs and honey in a bowl. Add to the flour mixture and combine until smooth. Spoon into prepared pan and smooth the surface. Bake for 45-50 minutes, or until a skewer is inserted into the centre of the loaf and comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool.
- Once cool, cut the bread into slices and serve with chia jam and yoghurt. Enjoy!
*If making muffins, spoon mixture into cupcake papers and bake at 180 degrees for 30 minutes.