I like to call this Breakfast of the Champions! This bread is delicate, and packed with vitamins and minerals it's hard to believe its grain and yeast free!
{makes 1 loaf (2 lb loaf tin)}
ingredients
2 plantains, mashed, ripe (yellow/black), save a ¼ of one for the topping
8 eggs, large
80g coconut sugar
50g flaxseed, sunflower seed, pumpkin mix (I recommend Linwoods)
50g chestnut flour
40g pecans, chopped
1 tsp. vanilla bean paste or 1 vanilla pod, deseeded
1 tsp. bicarbonate of soda
1 tsp. baking powder
sea salt
topping
20g pecans halves
¼ plantain, from above, sliced
serving suggestions
Almond butter, cashew butter or chia seed jam
Preparation time - 20 mins, cooking time - 60 mins
Pre-heat the oven to 325°F, gas mark 3, 170°C (150°C fan-assisted).
Line a 2lb loaf tin with baking parchment or cake tin liner.
Cut off the ¼ of a plantain and reserve for the topping. In a mixing bowl, mash the plantains until smooth.
In a separate large mixing bowl, beat the eggs until smooth, add the coconut sugar, flaxseed mix, chestnut flour, vanilla, bicarbonate of soda, baking powder and sea salt, then add in the plantains and mix together. Add the chopped pecans and stir until combined then pour the mixture into your 2 lb loaf tin smooth out the mixture until level.
Cut the reserved ¼ of the plantain in half length ways then cut into slices and place on the top of the mixture with the pecan halves and bake in a pre-heated oven for 1 hour.
Remove from the oven, take it out of the tin and place it on a wire rack to cool.
LISA'S TIP This plantain and pecan loaf has an incredible light texture. Although being grain free, it is packed with an overload of nutritious ingredients. It is wonderful served as it is or the flavour, taste and texture of the bread is enhanced either by popping the toaster or under the grill served with lashings of your favourite nut butter or chia seed jam.
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