This recipe has been created by our lovely customer and friend, Holly from Paradise Pantry!
Makes: 1 loaf
Dry:
- 2 cups almond meal
- 1/2 cup LSA mix/ground flaxseeds
- 1/4 cup psyllium husk
- 1 1/2 tsp baking soda
- 2 tsp cinnamon
- 8 pitted dates, chopped (or 4 medjool)
- 1/4 cup raw macadamias, roughly chopped
- 1/4 vegan choc chips
Wet:
- 2-3 very ripe bananas, mashed
- 3 organic eggs
- 1/4 cup Holy Joe Cold Drip Coffee
- 2 tbs oat milk
- 2 tsp coconut oil, melted
- 2-3 tbsp maple syrup
Method
- Preheat oven to 160°
- Place all dry ingredients into a large mixing bowl and stir until combined.
- Combine wet ingredients, then slowly add the wet mixture to the dry ingredients and mix until just combined.
- Line a loaf tin with baking paper and spoon in the batter. Option to top with an extra banana sliced in half. Bake for 45-60 minutes until golden and cooked through – insert a skewer to test, it should come out dry. Whilst its baking make your macadamia butter.
- Once cooked, remove from oven and allow it to cool in tin.
- When cool, remove loaf and sprinkle some shredded coconut and rose petals on top (optional). Serve topped with the macadamia coffee butter for the perfect snack.
Macadamia Coffee Butter
- 1 cup raw macadamias
- 1/4 cup Holy Joe Cold Drip Coffee
- 2 tbs maple syrup
- In a small food processor or blender blitz up the macadamias for 30 seconds until crumbly.
- Add in the coffee and maple syrup and blitz until all combined and smooth.
- Store in an airtight jar in the fridge. Enjoy on banana bread, toast, in smoothies!