GLUTEN-FREE QUINOA & COCONUT FLOUR BANANA BREAD

Banana bread is a rather tricky something to bake, and making it gluten-free appears to be even trickier. We passed the test, however, and made a protein-rich vegan banana bread using coconut and quinoa flour. Your local health food store will most likely have both flours in stock, so be sure to check it out before sighing and boxing this recipe as 'impossible'. With a crunchy outside and a slice that is both rich in taste and nutrients, you'll be hooked after one bite.

BAKING TIME: 60 minutes // SERVINGS: 10 slices // MEAL: LUNCH OR SNACKS

INGREDIENTS

- 2 small, overripe bananas (spotty)

- 1/3 cup plant milk or water

- 1,5 cups quinoa flour

- 1/2 cup coconut flour

- 1/2 cup cane sugar

- juice of half a lemon

- 1tsp baking soda

- 1tsp baking powder

- 2tsp cinnamon

- 1/4 cup roughly sliced almonds

- 2,5tbsp melted coconut oil

STEP-BY-STEP

1. Preheat the oven to 175°C or 347°F. In a large bowl, mash the bananas and add the wet ingredients: plant milk, coconut oil and juice of half a lemon.

2. In another bowl, combine quinoa flour, coconut flour, cane sugar, baking soda, baking powder, cinnamon, and sliced almonds. Then add your wet ingredients to the dry and mix well.

3. Transfer the batter into a cake pan and sprinkle with sliced almonds or any topping you like. Bake for 50-60 minutes until golden brown and crunchy on the outside. Leave to cool down before serving.