This recipe makes 6 mini loaves using Alyce’s mini loaf moulds! It’s gluten-free, dairy-free & vegetarian and perfect to pop into lunch boxes or enjoy for morning tea.
Servings: 6
Equipment
- food processor
Ingredients
- 120 g raw almonds
- 50 g shredded coconut
- ¼ tsp baking powder
- 2 eggs
- 50 g coconut oil
- 1 ripe banana quartered
Instructions
- Preheat oven to 180°C.
- Place almonds and coconut in a processor or bullet blender with the milling blade and mill til smooth.
- Place almond and coconut mixture in a bowl and add baking powder, eggs, coconut oil and bananas, mix until combined.
- Divide mixture evenly between 6 silicone bar moulds and bake for 20 minutes, or until cooked through and golden on top.
- Allow loaves to cool for 10 minutes before removing from moulds.
Notes
This recipe can easily be expanded – use double the ingredients and follow exactly the same steps.
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About the Author: Alyce Alexandra
Alyce Alexandra is the bestselling author of seven thermo cooker cookbooks. She has her own range of thermo cooker accessories, runs her own thermo cooker cooking school and is creator of The TM Shop, selling all things thermo cooker related.
Alyce is passionate about every avenue of food, from seedling to stomach. Her mission is to get people cooking, more often and from scratch, by showing how easy, achievable and rewarding home cooking can be. Her unpretentious, work-every-time recipes have made her a much-loved figure in the thermo cooker community. She lives, gardens, writes, cooks and eats in Victoria, Australia.
