I was hosting some friends for tea and fancied something different to banana bread alongside some brownies. I took a bit of a risk with this as I wasn’t too sure how it would turn out but it turned out really beautifully. Moist and delicious and looks great!

It’s free from gluten, dairy, refined sugar and eggs and really is pretty easy to make!

Ingredients 

2 flax ‘eggs’ – 2 tbsp ground flax mixed with 5 tbsp water
1 1/4 cup ground almonds
1 cup ground oats
1/2 cup coconut palm sugar
4 tbsp coconut oil
1 1/4 cup non-dairy milk (I used oat)
2 heaped tbsp cacao powder
4 tbsp cashew, peanut or almond butter

Method

Preheat the oven to 180* and line and grease a loaf tin.

Make the flax eggs by mixing the flax with the water and leaving to set.

Ground the oats by whizzing them up in the food processor until they form a meal.

Pour this into a bowl and add the ground almonds, coconut palm sugar, coconut oil and milk and mix until incorporated.

Pour half this mixture into another bowl and leave half in the existing bowl.

Add the cacao to one bowl and mix well, and add the nut butter to the other one.

Alternately spoon each mixture into the loaf tin until you’ve spooned all of both mixtures in, then using a skewer, gently pull it through to make a marble shape.

Top with flaked almonds and bake for around 40 minutes or until the skewer comes out clean.

Love & health,
Lauren