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  • Caroline Thiel

Banana Carrot Bread Love

I just looooove Banana Bread!! Really, it took me a while to make a really nice banana bread that is healthy but still really nice. I know there are so many different recipes but this one is so yummie !Besides from bananas and carrots, this bread also contains buckwheat flour and chia seeds, and no refined sugars, no refined flour or unhealthy fats. It is also not overly sweet, so you can even enjoy a slice or two of this bread for breakfast. I love it with a generous amount of almond butter and a sprinkle of extra cinnamon on top. So please give it a try!

Ingredients
  1. ⅓ cup native coconut oil

  2. 3 tablespoon of chia seeds + 6 tablespoons of water

  3. 2 tablespoons flaxseeds

  4. 1 carrot (about 90g)

  5. 1 apple

  6. 2 large, very ripe bananas

  7. 250 g of buckwheat flour

  8. 1 teaspoon baking powder

  9. ¼ cup of unsweetened almond milk

  10. about 1 cup (100g) of nuts (whatever you like)

  11. lots of cinnamon

Instructions


  1. Pre-heat the oven to 150°C. Start by prepping your ingredients: mix the chia seeds and water in a small bowl and let thicken for at least 10 minutes. Grate the carrot and apple chop the nuts and mash the bananas with a fork.

  2. Heat the coconut oil in a small pot on low heat until it starts to melt. Mix the coconut oil. Add the chia mix, banana mash and spices and mix well. Gradually add the buckwheat flour and baking powder. Then gradually add the almond milk . Finally, add ¾ of the chopped nuts and grated carrot and apple and carefully stir everything together.

  3. Pour the mix into a loaf tin aligned with baking paper. Sprinkle the leftover nutson top, slice one banana in half, and gently press it into the dough like I did on the photos.

  4. Bake the banana carrot bread for 40-45 minutes.

  5. Store it in an air tight container in the fridge for 2 days.

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