Ingredients

The following ingredients have 30 Servings
  • 6 tablespoons warm water
  • 2 tablespoons ground flax seeds
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup coconut milk (the kind in a can—not the light kind either!)
  • 1 teaspoon lemon juice
  • 1/2 cup melted coconut oil
  • 2/3 cup white sugar (organic for vegan-friendly)
  • 3 large ripe bananas (mashed)
  • 1 cup fresh blueberries

Instruction

  • Preheat oven to 350ºF.
  • Combine the warm water and ground flax seeds in a large bowl. Let them sit for a few minutes, until the mixture has the consistency of egg whites.
  • Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.
  • Add the coconut milk, lemon juice, coconut oil, sugar, and bananas to the flax mixture. Gradually add the dry ingredients to the wet mixture and fold in the blueberries.
  • Spray 3 small bread tins (or 1 large one) with an oil mister or grease them lightly with coconut oil. Pour the batter into the tins and place them on a baking sheet. Bake the small loaves for 30-40 minutes, or a large one for about an hour, until a toothpick inserted into the center comes out clean; the bread will be dense and moist. Cool for 5 minutes, then remove the loaves from the bread pans and finish cooling on a rack.
  • To store leftovers, wrap tightly in plastic wrap and refrigerate.