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PREP 15 MIN · COOK 45 MIN
DF · GF · NF · V
INGREDIENTS
SERVINGS 14

  • 14 cup (60ml) maple syrup (honey or rice malt syrup)
  • 14 cup (60g) coconut oil melted
  • 1 tsp apple cider vinegar
  • 3 medium bananas mashed
  • 3 large eggs at room temperature
  • 2 tsp vanilla extract
  • 12 cups (205g) wholewheat spelt flour (or gluten free)
  • 1 cup (90g) desiccated coconut
  • 12 tsp baking soda
  • 12 tsp ground cinnamon
  • 12 tsp salt
  • 80g 70% dark chocolate (or dairy-free alternative) roughly chopped
METHOD
This method is based on 14 servings
  1. Preheat the oven to 320°F. Line a 8 x 4 inch loaf tin with baking paper.

     

  2. In a large bowl, mix together maple syrup, coconut oil, vinegar, bananas, eggs and vanilla until combined. 

     

  3. Add flour, coconut, baking soda, cinnamon and salt. Mix until just combined and fold in chocolate.

     

  4. Pour batter into the prepared loaf tin and bake for 45 minutes, or until golden and centre is just cooked. Remove from oven and cool for at least 30 minutes before cutting into 14 even slices.

     

    Store in an airtight container for up to 5 days or freeze for up to 3 months.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 879
Energy (cals) 209
Protein 4.2g
Fat 12.2g
Sat. Fat 9.4g
Carbs 20.2g
Sugar 7.6g
Fiber 2.2g
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