This delicious dessert always impresses wherever it’s served, and we understand why.
This recipe includes Manuka honey, to give your sweet treats an added boost. Manuka honey is known for it’s anti-bacterial properties, and is also believed to support digestion.
Nutrients per serving:
For the banana bread
- 220ml almond milk *
- 1 tbsp apple cider vinegar *
- 1 chia egg (1 tbsp chia seeds * mixed with 3 tbsp water and left to stand for 5 minutes)
- 2 cups gluten free plain white flour *
- ⅔ cups ground almonds *
- 1 cup coconut sugar * or soft dark brown sugar *
- 1 tbsp baking powder
- 1 ½ tsps baking soda
- 1 tsp sea salt
- 2 tsp ground cinnamon *
- 1 tsp mixed spice *
- 3 small or 2 medium ripe bananas - mashed
- 2 tps vanilla extract paste or powder
- ½ cup melted coconut oil *
- 3 tbsp Manuka honey *
For the chia jam
- ½ cup raspberries
- ½ cup blueberries
- 1 ½ tbsp chia seeds *
- 1 tbsp Manuka honey *
- Chia seeds for serving *
Preheat the oven to 180°C /gas mark 4. Measure out the almond milk and add the apple cider vinegar to it. Combine the chia seeds and water. Stir well and set aside.
In a large bowl combine all of the dry ingredients. Add the banana, melted coconut oil, vanilla and almond milk/vinegar mixture.
Stir thoroughly until you have a smooth, thick batter. Stir in the chia seed and water mixture.
Grease a loaf tin with coconut oil then spoon in the batter. Smooth out to the edges. Bake the cake for approx. 45-50 minutes.
When it’s almost done, check that it's cooked by sticking a skewer into the middle to ensure its cooked through. Let it cool for at least 20 minutes then turn out.
Add the the raspberries, blueberries, honey, and chia seeds in a food processor.
Blitz for a 30 seconds, then add the mix to a jar. Place in the fridge for 20 minutes so that the chia seeds swell.