Grain Free Plantain & Pecan Loaf
- 2 ripe plantains (yellow/black in colour), peeled with a quarter set aside for topping
- 8 eggs, large
- 80 g coconut sugar
- 50 g flaxseed, sunflower seed, pumpkin seed mix (I recommend Linwoods)
- 50 g chestnut flour
- 40 g pecans chopped
- 1 tsp. vanilla bean paste or seeds from 1 vanilla pod
- 1 tsp. bicarbonate of soda
- 1 tsp. baking powder
- sea salt
- 20 g pecans halves
- ¼ plantain from above, sliced
- Almond butter, cashew butter or chia seed jam
- Pre-heat the oven to 325°F, gas mark 3, 170°C (150°C fan-assisted) and line a 2lb loaf tin with baking parchment or a cake tin liner.
- Using the back of a fork or a potato masher, mash the peeled plantains (remembering to set ¼ of one aside for the topping) on a large plate until smooth, then set aside.
- Crack the eggs into a large mixing bowl, beat until combined then add the coconut sugar, seed mix, chestnut flour, vanilla, bicarbonate of soda, baking powder and sea salt and mixing again to ensure everything is well combined. Mix in the mashed plantain and chopped pecans, then stir for a final time. Pour the mixture into the prepared loaf tin, using a knife or the back of a spoon to level and smooth the surface.
- Slice the reserved ¼ of the plantain in half lengthways, then cut into slices the width of a £1 coin and arrange these over the surface of the mixture along with the remaining pecan nuts.
- Transfer the tin into the pre-heated oven and bake for 1 hour until golden brown then remove and allow the loaf to cool slightly before taking it out of the tin and placing onto a wire rack to cool thoroughly.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood