Yummmm to this wholesome, nourishing treat the whole family will approve of! It's perfect for afternoon tea when the kiddies get home from school or even in their lunch boxes. It's refined sugar free and jam packed with goodness, to keep their lil bodies fueled up the right way for sustained energy.
3 large ripe banana's, peeled and mashed
2 eggs lightly beaten
1 tsp vanilla bean paste
1/4 cup maple syrup or raw honey
3 tbls almond milk
1 cup of raspberries (Fresh or frozen)
1/2 cup desiccated coconut
1 tsp cinnamon powder
1 tsp baking powder
1/4 cup almond meal
1/2 cup spelt flour, use buckwheat for gluten free option
Preheat the oven to 180 degrees, lightly grease a loaf baking tin with coconut oil, in a large mixing bowl add the banana, eggs, maple syrup, cinnamon, vanilla and almond milk, give it a quick mix to combine the ingredients, add the almond meal, flour, baking powder and coconut and mix well, fold in the raspberries then pour the mixture into the baking tin, bake for approx 35 minutes or until golden on top and cooked through, serve when cooled slightly and enjoy xx
Can kept up to a week in the fridge or frozen for up to 3 months.