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Healthy Blueberry And Banana Bread, Gluten Free

by Naomi (follow)
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Blueberry And Banana Bread
This blueberry and banana bread tastes great warm with butter or nuttelex


Easy to make and studded with blueberries, this banana bread is delicious, healthy and great for breakfast or as a snack. It uses macadamia milk, linseed, sunflower and almond mix to make a great tasting bread that is also low FODMAP, refined sugar, gluten and lactose free. Serve warm out of the oven with butter or nuttelex.

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serves: 1

Ingredients
1 1/3 cups gluten free flour
2 tsp baking powder
1 1/2 tsp cinnamon
2/3 cups linseed, sunflower and almond mix (LSA)
1/3 cup desiccated coconut
2 eggs
3/4 cup macadamia milk
1/2 cup honey
1 tbsp vanilla extract
1 cup mashed ripe banana
125g blueberries (fresh or frozen)
Butter or nuttelex to serve (optional)

Method
Preheat the oven to 180 degrees. Line a loaf tin with baking paper.
Sift the gluten free flour, baking powder and cinnamon into a bowl.
Add the LSA and desiccated coconut to the flour mixture and whisk to combine. Set aside.
Put the eggs, macadamia milk, honey and vanilla extract into a bowl and whisk until combined.
Add the banana and whisk to combine.
Add the blueberries and gently stir to combine so they do not break.

Blueberry And Banana Bread, Gluten Free Montage
Whisk the banana into the wet ingredients to combine and then gently stir in the blueberries


Make a well in the centre of the combined dry ingredients and pour the wet ingredients into the centre.
Use a spoon to gently stir the mixture until combined, taking care not to break the blueberries.
Place the blueberry and banana bread dough into the loaf tin and bake for 40-50 minutes until a skewer or knife is inserted into the bread and it comes out clean.
Take the blueberry and banana bread out of the oven and cool on a wire rack.
Slice and serve with butter or nuttelex.

Blueberry And Banana Bread, Gluten Free Montage
Before and after baking




Blueberry And Banana Bread Dough
Delicious gluten free blueberry and banana bread


Tips
This blueberry and banana bread can be stored in the refrigerator or frozen. Use small squares of baking paper to separate slices.
Place dough in a muffin tin lined with squares of baking paper or cup cake patties and bake for 20-25 minutes for lunchbox sized mini breads.

Categories
#Blueberries
#Banana
#Macadamia
#Bread
#Kids
#Healthy
#Snack
#Afternoon tea
#Gluten free
#Lactose free
#Low FODMAP
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