Gluten & Dairy Free Banana Bread with Pecans & Wild Blueberries

Makes one LARGE loaf (or 1 small loaf & 1 tray of small cupcakes)

120g Almond meal
100g Buckwheat flour
100g Sorghum flour
70g Tapioca flour
50-70g Coconut sugar (or natural sweetener of choice)
1/2 tsp baking powder
1 tsp  baking soda (aluminium free)
1/2 tsp fine sea salt
1/2 tsp cardamom powder
1/4 tsp grated nutmeg
1 1/2 tsp cinnamon
1 tsp vanilla bean powder
4 ripe bananas (medium sized)
3 large free range eggs
1/2 cup natural unsweetened coconut yoghurt
1/2 teaspoon apple cider vinegar
3/4 cup macadamia oil (olive oil is fine too)
1/4 cup chopped pecans (or walnuts)
1/3 cup shredded coconut
1/3 cup frozen wild blueberries (optional)*

Preheat oven to 160 degrees Celsius

In a large bowl, combine all dry ingredients, mixing well to combine.

Add bananas, eggs, yoghurt, apple cider vinegar and oil into a blender and blend for a few seconds until smooth.

Pour the wet ingredients into the dry and stir gently until combined well.

*Stir through blueberries if using.

Transfer the mix into a large lined loaf tin – filling to approximately 3/4 full. Alternatively, you can make smaller loaves or cupcakes (I usually do one of each) adjusting the cooking time depending on the size of your tin.

Place into the oven and bake for around 55 minutes or until a skewer inserted into the cake comes out clean.

Note: small cupcakes cook in approx. 20 minutes if you have hungry children waiting!