Vegan Banana Chia Bread
By Teresa Cutter
What's great about it
2 tablespoons chia seeds
125 ml (1/2 cup/ 4 fl oz) water
125 ml (1/2 cup/ 4 fl oz) extra virgin olive oil
60 ml (1/4 cup/ 2 fl oz) pure maple syrup
2 teaspoons vanilla extract
300 g (10 oz) ripe sugar bananas, smashed
90 g (3 oz) rice flour
125 g (4 oz) oat flour
3 teaspoons gluten free baking powder
coconut yoghurt to serve (optional)
PREHEAT your oven to 160°C (320°F) fan-forced.
COMBINE chia seeds and water then allow them to absorb for 15 minutes to make chia gel.
COMBINE chia gel with the olive oil, maple syrup, vanilla and banana.
ADD rice flour, oat flour and baking powder.
SPOON into baking tin.
BAKE for 45 - 60 minutes or until cooked through and firm to touch.
REMOVE from the oven and cool completely.
SERVE on it's own lavishly topped with coconut yoghurt or mascarpone and espresso caramel from Earth To Table.
Notes and Inspiration
Add a handful of walnuts before baking or when serving.