Buckwheat + Teff Banana Bread
Buckwheat and Teff Banana Bread
Gluten, Dairy & Nut free
1 ¼ cups buckwheat flour
¼ cup tapioca Flour (Cassava flour)
¼ cup brown teff seeds (optional, can sub for chia seeds)
½ tsp baking sode
Pinch of sea salt
3 free range organic eggs lighlty whisked OR 3 pre-prepared flax eggs
2 cups mashed banana
¼ cup coconut oil melted
2 tablespoons maple syrup
1 teaspoon vanilla extract
¼ cup almond milk
In a large bowl mix all dry ingredients with a fork. In a small bowl whisk together mashed banana, maple syrup, coconut oil and vanilla. Add eggs to flour mixture and fold through. Add wet ingredients to dry and mix well. Slowly add almond milk folding in a little at a time until fully incorperated.
Bake at 175° C for the time listed below or until they spring back to the touch.
Mix makes 12 large Muffins bake 20 minutes, 1 regular size loaf 22-25 minutes or 12 mini loavs 12-14 minutes or 24 super mini loaves (as shown) 10 minutes. So many options!