Nutritious Date and Banana Loaf

Miguel de Cervantes once said; “All sorrows are less with bread” to which I wholeheartedly, agree.

This date and banana loaf is the shizz. But that doesn’t mean you can “accidently” eat the whole thing at once. One, two, okay, three slices of this beauty, warmed and drizzled with honey is perfect for brekkie.

2 cups almond meal
4 free range eggs
1/2 cup chopped dates
1 banana 
1 tbsp honey
1 tbsp apple cider vinegar
1 tsp cinnamon
1 tsp baking soda 
1 tbsp coconut oil (melted)
a pinch of salt

1/4 cup raw nuts and seeds of your choosing (I used walnuts, sunflower and pumpkin seeds)

Preheat the oven to 160oC

In a food processor, blend all of the ingredients (except the nuts and seeds) together.

Pour the batter into a greased loaf tin and smooth out evenly.

Scatter the raw nuts and seeds on top.

Pop into the oven and bake for about 30-40 minutes or until a fork comes out clean.

Leave to cool in the tin before inverting onto a board or plate.


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