Gluten Free Banana & Coconut Bread with Raspberry Chia Jam
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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.
