Mini Banana, Raspberry and Chia Loaf - Egg Free, Nut Free and Dairy Free
You guys know how much I love a good one-bowl-wonder! This new creation of mine is a bang together recipe which is egg-free, nut-free, dairy-free and can easily be made gluten-free. So this means say hello to a breakfast, snack, lunch-box, after dinner option.
In particular as this has no nuts it is great for school lunches as many are nut-free but the addition of the chia seeds in both the loaf and my fruit spread means extra goodness - healthy fat, iron, protein and fiber.
Moreover this recipe only uses the fruit from the banana and raspberries inside the fruit spread for sweetness - no added sugar, let alone refined sugar at all!
Did I mention it is fast?!
This recipe does use my super popular Dr Julie's Kitchen fruit spread. You could make your own....but why would you when I have done it all for you and it can be used for so many other things too!
2 cups of wholemeal spelt flour or flour of choice*
2 tb chia seeds
1 tsp baking powder
1 tsp baking soda
½ cup olive oil
½ cup DJK fruit spread
Preheat the oven to 180 degrees bake. Lightly grease a muffin tray (I use a silicon one for ease).
Mash the bananas with a fork and add to a large bowl.
Place in all ingredients and mix well with a spoon.
Spoon half the mixture into the bottom molds of a silicon mini loaf tray (I just got this from Kmart NZ).
Spread one tablespoon of DJK fruit spread on top of the mixture for each mini loaf.
Spoon the remaining half of the loaf mixture on top.
Place in the oven and bake for approximately 10-15 minutes, until mini loaf tops are golden and cooked through. Take out and leave to cool before serving.
Flour - You can easily use all purpose flour, normal wholemeal flour or a gluten-free flour (just add xanthan gum.)
Chia seeds - You could use ground up flaxseeds instead or desiccated coconut (for extra healthy fats). DJK fruit spread already has chia seeds in it!
Happy cooking and eating!
xx Dr Julie