Strawberry and Banana Porridge Bread
MAKES 1 LOAF | PER SLICE (UNSWEETENED): 240 CALORIES | 6.3G PROTEIN | 31G CARBS | 9.9G FAT
This loaf is filled with sweet, juicy fruit, making it a delicious breakfast option and a handy way to use up ripe bananas. Ground flaxseeds and porridge oats blended into a flour form the base of this fibre-rich bread, which helps to boost digestive health. An optimally functioning digestive system benefits you in numerous ways and even helps to prevent a bloated stomach. Oats and bananas both encourage the production of serotonin for a happy mood, and melatonin for peaceful sleep.
4 tbsp ground flaxseeds
8 tbsp cold water
3 ripe bananas
8 medium strawberries
4 tbsp coconut palm sugar, pure maple syrup or honey (optional)
2 tsp vanilla extract
4 tbsp coconut oil, melted, plus extra for greasing
2 level tsp gluten-free baking powder
400g gluten-free porridge oats
1 Preheat the oven to 190°C. Lightly grease a loaf tin with coconut oil or line it with non-stick baking paper.
2 Prepare the flax ‘eggs’ by mixing the ground flaxseeds with the cold water in a bowl. Set aside.
3 Mash together two of the bananas and all the strawberries in a large mixing bowl until quite smooth but some texture still remains. Add the coconut sugar, if using, and the vanilla and mix well, then stir in the flax ‘eggs’, melted coconut oil and baking powder and stir until combined.
4 Blend the oats in a food processor or blender until a flour is formed, then fold the flour into the mixture to form a batter. Spoon the batter into the loaf tin and use a spatula to smooth the top. Cut the remaining banana in half and place it across the top to decorate.
5 Bake in the oven for 45–50 minutes, until the top turns golden brown and a knife comes out clean when inserted into the centre. Cool on a wire rack for 10 minutes before serving. The bread can be stored in an airtight container in the fridge for three or four days.
