½ cup coconut oil (melted, if your coconut oil has solidified)
2 Tbsp ground flaxseed soaked in 6 Tbsp water for 10 minutes
¼ cup unsweetened almond milk
1 banana, mashed
2 tsp pure vanilla extract
2 cups ground almonds
2 tsp baking powder
4 Tbsp chia seeds
1 ½ cups raspberries (fresh or frozen)
Pinch of salt
⅓ cup slivered almonds (to top)
1
Start by prepping your flaxseed and water mixture (a ”flax egg”) by combining and leaving to rest for 10 minutes
2
Preheat the oven to 350 degrees Fahrenheit and line a loaf pan with baking paper
3
Whisk together the oil, flaxseed mixture, almond milk, banana and vanilla extract in a small bowl
4
Stir together the ground almonds, baking powder, chia seeds, raspberries and salt in a large bowl
5
Fold the wet ingredients into the dry ingredients until just combined
6
Pour the batter into your prepared loaf pan and scatter the slivered almonds over the top
7
Bake for about 30-40 minutes or until a knife comes out clean and the top bounces back when gently prodded
8
Leave to cool before slicing and storing in the fridge or freezer in an airtight container
Nutrition Facts
10 servings
Serving size
Amount per serving
Calories284
% Daily Value *
Total Fat24.5g32%
Total Carbohydrate11.6g5%
Protein6.7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
½ cup coconut oil (melted, if your coconut oil has solidified)
2 Tbsp ground flaxseed soaked in 6 Tbsp water for 10 minutes
¼ cup unsweetened almond milk
1 banana, mashed
2 tsp pure vanilla extract
2 cups ground almonds
2 tsp baking powder
4 Tbsp chia seeds
1 ½ cups raspberries (fresh or frozen)
Pinch of salt
⅓ cup slivered almonds (to top)
Directions
1
Start by prepping your flaxseed and water mixture (a ”flax egg”) by combining and leaving to rest for 10 minutes
2
Preheat the oven to 350 degrees Fahrenheit and line a loaf pan with baking paper
3
Whisk together the oil, flaxseed mixture, almond milk, banana and vanilla extract in a small bowl
4
Stir together the ground almonds, baking powder, chia seeds, raspberries and salt in a large bowl
5
Fold the wet ingredients into the dry ingredients until just combined
6
Pour the batter into your prepared loaf pan and scatter the slivered almonds over the top
7
Bake for about 30-40 minutes or until a knife comes out clean and the top bounces back when gently prodded
8
Leave to cool before slicing and storing in the fridge or freezer in an airtight container
