When it comes to eating healthy, snacks can prove to be our biggest downfall. You’re hungry, you’re not prepared and the office biscuit tin is only 4 steps away – you’ve counted. To prevent falling victim to your iced-vovo weakness, try making this paleo choc chip banana bread for the week ahead. It’s free of gluten, dairy and refined sugar, high in protein and if you mix in KOJA’s breakfast topper like we do, it adds a whole bunch of nutrients including magnesium, potassium, iron, calcium and zinc (and a nice crunch!). The loaf will keep in the fridge for 3-4 days making it perfect for on hand snacks during the week.
PALEO CHOC CHIP BANANA BREAD
INGREDIENTS
2 medium very ripe bananas (or 3 small)
3 free range eggs
40g chia seeds
2½ cups organic shredded coconut
1 tbs rice malt syrup (or slightly more if you prefer it sweeter)
½ tsp cinnamon (we actually use 1 tsp ‘cause we love the stuff!)
2 tbs Cacao Nibs
4 tbs KOJA Fig & Hazelnut breakfast topper (optional)
METHOD
- Preheat the oven to 180°C
- In a food processor, blend bananas until smooth
- Add eggs and blend until mixture is light
- Add chia seeds, coconut, rice malt syrup, and cinnamon and blend well. If the mixture appears too wet or runny, you can add a little more coconut, or just leave it for 5 mins and the chia seeds will do their thing and absorb some of the moisture
- Lastly add cacao nibs and KOJA Fig & Hazelnut and stir
- Pour into a lined bake tin and bake for 30 mins
Serve it warm straight out of the oven and the keep the rest for the 3pm munchies!
