Recipe created by Phoebe Conway for Almond Breeze Australia
@pheebsfoods
DIRECTIONS
INGREDIENTS
- 1 banana
- 1 egg
- 1/4 cup almond butter
- 2 tbsp olive oil
- 3/4 cup Almond Breeze Unsweetened almond milk
- 2 cups rolled oats
- 1/2 cup shredded coconut
- 1/3 cup coconut sugar
- 1 tsp baking powder
- Pinch of salt
- 1/2 cup frozen raspberries
- 1/4 cup dairy free dark choc chips
- 1/4 cup mixed nuts and seeds to top
METHOD
- Preheat fan forced oven to 160 degrees Celsius and grease a mini loaf tin
- Mash banana with a fork in a large bowl, then stir in the egg, almond butter, olive oil and almond milk
- Add in the oats, shredded coconut, coconut sugar, baking powder and salt. Stir well
- Fold through the raspberries and chocolate
- Divide between the loaf tins, sprinkle nuts and seeds over the top and press down gently
- Bake for 25 minutes or until slightly brown on top
- Allow to cool completely before removing from the tins to ensure they don’t crumble
- Store in the fridge in an airtight container, or freeze for a longer store time
Serves 12
Prep Time 40 minutes