You'll LOVE our latest loaf which tastes truly chocolatey and moreish.  It's dense, moist and crumbly and best sliced extra thick. Perfect on these cold mornings for breakfast or mid-morning with a hot cuppa. Simply reheat a slice at a time (lightly grilled is best) or serve cold.

It's gluten free, egg free, sugar and sweetener free, dairy free and paleo friendly.

I developed the recipe to be egg-free as I recently had an allergy test and both egg whites and egg yolks turned up! While I'm having to forego one of my favourite foods for a bit, I was keen for the challenge of an egg-free loaf that doesn't totally fall to bits. It uses Coconut Flour which can be a little expensive - but if you look at the recipe, you only need around 1/2 as much as a wheat flour recipe, as it expands when combined with milk.

Enjoy, and remember to SHARE the love with your mates!

Ingredients:

1/2 cup coconut oil

5 very ripe bananas

1/2 cup chia Seeds

4 cups rice milk* (yes, I know that sounds like a lot! The coconut flour absorbs it..)

1 1/2 cups coconut flour**

1/2 cup tapioca flour

1 1/2 teaspoons gluten free baking powder

1 cup quality, dark baking cocoa OR raw cacao.

 * If you want to keep it totally paleo-friendly, use a nut milk instead.

**If you want to add the protein content and some more sweetness, try taking out 1/2 cup coconut flour and 1/2 cup rice milk, and add in 1/2 cup of your favourite protein powder such as Nuzest Clean Lean Protein - either natural or vanilla.

Method:

Preheat your oven to 180 degrees Celsius. Grease a loaf shaped baking dish with coconut oil and line the bottom with baking paper. 

Gently melt the coconut oil in the oven or in a saucepan. In a large mixing bowl, add your peeled bananas and mash well. Add the coconut oil and stir. Sprinkle the chia seeds over, and add approx. 1/2 cup of the milk and stir. Leave to stand for 10-15 mins covered at room temperature. When you return, the chia should have given you a porridge-like texture.

Sift the dry ingredients together into the bowl. Create a small well in the middle of the mixture and pour in the remainder of the rice milk - a little at a time works well. Mix everything together well. You'll notice the mixture becomes drier as the coconut flour absorbs the moisture. Your final mixture should be wet but stiff.

Gently press into your loaf dish and bake for 1 hour. A knife should come out fairly, but not completely clean when it's cooked as the loaf will stay fairly moist. Leave the loaf to almost completely cool before you run a bread knife around the edges and turn out on a board - if you try to do this while it's still quite warm, it will probably break.

Enjoy with a smearing of coconut oil, organic butter, or a drizzle of Mercola Ketone Energy MCT oil.