Ingredients

The following ingredients have 12 Servings
  • 200 grams coconut oil
  • 100 grams rice malt syrup
  • 150 grams buckwheat flour
  • 1 teaspoon baking powder
  • 2 ripe bananas
  • 200 milliliters almond milk
  • 50 grams coconut oil
  • 30 grams raw cacao powder
  • 4 tablespoons rice malt syrup
  • 1 pinch salt

Instruction

  • Start by pre-heating your oven to 180 degrees and grease a loaf pan (30 cm) with a little liquid coconut oil.
  • Now melt the 200g coconut oil in the microwave or over hot water and mix then with the rice malt syrup.
  • Combine in a separate bowl the flour with ground almonds and the baking powder.
  • In your mixer purée the bananas and almond milk.
  • Now mix together the coconut oil, the flour mix and the bananas in a bowl to form a smooth dough. The dough should be thick and not runny.
  • Add the dough into the pan and put it in the oven for about 40-50 minutes. Every now and then, stick a toothpick into the centre of the bread and only when there is no longer dough on it the bread is done.
  • Remove the bread from the oven and remove it from the pan onto a grill or chopping board to cool.
  • In the meantime, you can make the glaze by simply heating the coconut oil in a small pot and add all the other ingredients with a whisk, when the oil has become liquid. Brush the glaze directly over the bread, preferably with a small brush and let it dry. Enjoy!