June 16, 2013 § Leave a Comment
Today is a day where the drizzle is sliding from the windows, the waves lapping upon the rocks and the sky ever dusted in a thick misty haze. We’ve been up since before the sun rose. Adorning thick puffa jackets we have splashed our feet in the ocean, thrown rocks, felt the downpour on our heads, huddled inside for some respite from the rain with mugs of coffee and marshmallow fluffies.
A refreshing way to start the morning. Its nice to remember that even drizzly days can be fun and need not be a reason to hibernate away for the entirety of it! Though, am definitely not objecting to be curled up on the sofa right now, steaming hot mug of lemon tea in hand.
What better way to celebrate this day with slice upon slice of the most melt in your mouth Banana & Almond Loaf. Arlie and I made this loaf gluten free using rice flour, a good dose of ground almonds and plenty of mushy bananas. If you have vegan friends, they’ll love you too as this recipe has no egg so they can devour along with you!
Banana & Almond Loaf
Makes 1 good sized loaf
- 1/4 cup oil
- 1/4 cup honey, melted (or you can use sugar)
- 1/2 cup rice milk (almond milk works just as good)
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- 3 very ripe bananas
- 1 tsp baking soda
- 1 cup rice flour
- 3/4 cup almond flour (ground almonds)
- handful of slivered almonds
Preheat the oven to 180 degrees celsius. Line a loaf tin with baking paper.
In a large bowl combine the oil, honey (or sugar if you are using it), rice milk, vanilla, apple cider vinegar and mashed bananas. Stir well to combine. Mix in the baking soda. Add the rice flour and almond flour and mix til just combined.
Pour into your lined loaf tin and scatter the slivered almonds on top.
Bake for about 40mins in the oven. Loaf will be ready when its lovely and golden on the top and springs back slightly to the touch.
Remove from the oven and leave to cool in the tin. Slice thickly and enjoy.
Happy Sunday!! x