Serves 10
INGREDIENTS
- 35g (1/3 cup) rolled oats
- 1 Tbsp flaxseeds
- 2 Tbsp coconut sugar
- 75g (1/3 cup) solidified coconut oil
- 4 eggs
- 40g (1/3 cup) coconut flour
- 40g (1/3 cup) almond meal
- ½ cup walnuts
- ½ cup pecans
- 2 Tbsp goji berries
- 2 Tbsp gluten-free baking powder
- 1 tsp ground cinnamon
- 3 ripe bananas, mashed
METHOD
- Preheat the oven to 180°C/160°C fan forced. Grease and line the base and sides of a 7 x 22cm (base measurement) loaf pan, allowing the edges to overhang.
- Combine 3 tsp of the oats, 2 tsp of the flaxseed and 1 tsp of the coconut sugar in a small bowl. Set aside. Use electric beaters to beat the coconut oil and remaining sugar in a bowl until pale and creamy. Beat in 1 egg and 1 Tbsp of the coconut flour. Repeat with the remaining eggs and coconut flour until combined.
- Add the almond meal, walnuts, pecans, goji berries, baking powder, cinnamon, banana and remaining oats and flaxseed to the egg mixture and stir to combine. Spoon into prepared pan. Smooth the surface, then sprinkle with the reserved oat mixture.
- Bake for 1 hour or until firm and a skewer inserted into the centre comes out clean. Cool in pan for 15 minutes.
- Transfer to a wire rack to cool. Serve warm or at room temperature.
Approx. per serve: 865kJ | fat total 12.7g | saturated fat 7.8g | fibre 4.1g | protein 5g | carbs 20.5g
