Gluten Free Banana & Coconut Bread with Raspberry Chia Jam

Gluten Free Banana & Coconut Bread with Raspberry Chia Jam

Gluten Free Banana & Coconut Bread with Raspberry Chia Jam

Recipe by Courtney Roulston

Ingredients

  • 1½ cups gluten-free plain flour

  • 1 cup desiccated coconut

  • ½ cup brown sugar

  • 2tsp gluten-free baking powder

  • 1tsp bicarbonate soda

  • 1½ cups mashed over-ripe banana (about 4 really really ripe bananas)

  • 2/3 cup melted virgin coconut oil

  • 2 large Coles Free-range eggs, beaten

  • 2tbsp honey

  • ½ cup Jalna greek yoghurt to serve

raspberry Chia Jam

  • 1.5 cups Raspberries

  • 1tbsp white chia seeds +1/2 cup water

  • 2tbsp Coles honey

Method

  • To make the jam, soak the chia seeds and water for 5 minutes until they form a gel. Place the raspberries into a bowl and crush with the back of a fork until mushy. Add in the honey and stir through the chia seeds. Store in a glass container in the fridge.

  • Pre heat oven to 170 degrees. Grease and line the base and sides of a loaf pan.

  • Combine the gluten free flour, coconut, sugar, baking powder, and bicarbonate soda in a bowl. Whisk the mashed banana, coconut oil, eggs and honey in a bowl. Add to the flour mixture and combine until smooth.

  • Spoon into prepared pan and smooth the surface. Bake for 45-50 minutes, or until a skewer is inserted into the center of the loaf and comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool.

  • Once cool, cut the bread into slices and serve with Chia jam and yoghurt. Enjoy!

  • *If making muffins, spoon mixture into cupcake papers and bake at 180 degrees for 30 minutes.