I’m super excited to share this particular recipe. I say this because, one of the things that urks me the most about many paleo, wholefood and “healthy” alternative recipes out there are the excessive amount of sweeteners in all of them. Sure, some of these sweeteners are better than others, but not everything needs maple syrup and honey in it. Sweetening recipes still leads to: insulin spikes, excess energy consumption, and overtime can make your palette less sensitive to other foods, among many other things.
I’m a huge advocate of making sure breakfast foods are low GI and this easy recipe is just the way to do that!
Ingredients:
- 3 ripe bananas
- 6 medium free range eggs
- 1 tablespoon vanilla bean powder
- 2 tablespoons cinnamon powder
- 2 teaspoons gluten-free baking powder
- 1/2 cup coconut oil melted
- 1/2 cup coconut flour
- 1/4 cup chia seeds
- 1/4 cup shredded coconut flakes for decorating
Instructions:
Preheat your oven to 170 C or 350 F
In a blender, combine bananas, eggs, vanilla, cinnamon, baking powder and coconut oil and blend until smooth. Add the coconut flour and chia seeds and blend again. Lightly oil a loaf tin before lining with baking paper. Spoon in the batter and decorate with coconut flakes. Let it sit for 10 minutes before putting it in the oven. Bake for 60 minutes. Remove from the oven and let it cool on a cooling rack.
Enjoy!
Sending love from Sydney.