This high-protein, grain-free banana, pecan breakfast bread makes a delicious breakfast option. You’ll need a food processor or blender to grind the pecan nuts to form a flour-like consistency. The bread is best served warm or toasted, spread with a little coconut oil or nut butter.
INGREDIENTS (MAKES 8 SERVINGS)
300g/10½ oz/ 3 Cups pecan nuts
½ tsp Cream of tartar
½ tsp Baking soda
1 tsp Cinnamon
4 Free-range eggs
1 Large ripe banana
2 tbsp Light olive oil
1 tbsp Maple syrup
METHOD
Place the pecan nuts in a grinder or blender and process to form a fine powder
Place in a bowl with the other dry ingredients.
Place the eggs, banana, oil and maple syrup in a blender and process until smooth.
Pour into the dry ingredients and mix thoroughly.
Spoon into a lined loaf pan. Bake at 180C for 40—45 minutes until firm to touch.
Allow to cool for 5 minutes before turning out.
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