This gluten-free loaf lasts well in the fridge and can be eaten just as is or dressed up for desert with fresh banana slices, some of your favorite berries and fresh flowers.
½ tsp Vanilla Extract
1 Chia seed egg
3 tbsp melted Coconut Oil,
½ cup Coconut sugar
3½ tsp Gluten-free Baking Powder
1 tsp Cinnamon
¾ cup Almond milk
1½ cup Almond meal
1 cup Gluten-free flour
1¼ cups Gluten-free Oats
¾ tsp Himalayan salt
½ cup Walnuts (Optional)
Heat Oven to 180 C
Put all ingredients into a bowl and mix until has smooth consistency
Pour into loaf tin with baking paper lining
Bake 1 Hour
Serve as a desert with Coconut Yogurt
Dress the plate with fresh banana slices, a few of your favorite berries and fresh flowers.
Does last in the fridge for several weeks.