An easy, moist, oat- and almond-flecked sweet loaf. Add chopped walnuts or sprinkle with flaked almonds if you fancy. Adapted from Minimalist Baker.
3-4 ripe bananas
½ tsp vanilla extract
1 Tblsp flax seed mixed with 2 Tblsp water (set for 5 minutes)
3 Tbsp melted coconut oil
100g agave syrup (or other)
3 tsp baking powder
¼ tsp sea salt
1 tsp ground cinnamon
150ml almond or other milk
200g ground almonds
150g gluten free flour
115g gluten free oats
Preheat oven to 180C and line a loaf pan with greased parchment paper.
Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Add almonds, oats and flour and stir.
Bake for ~1 hour. When ready, it should feel firm and crackly and golden brown on top.
Let cool completely before cutting. Serve with a smear of marg and drizzle of maple syrup or as is. Slice and freeze for longer term storage.