I haven't made this loaf gluten-free but I think it would be fine if you swapped out the spelt for a gf flour blend. Let me know if you do! If you don't have spelt on hand you can use whole wheat pastry, or all-purpose flour. Make sure your bananas are nice and ripe :)
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Breakfast, Dessert, Snack
Servings: 6
Author: Jenné
Ingredients
1tbspground flax seed + 2 tbsp water
3very ripe bananas
1tspvanilla extract
3tbspcoconutcanola, or tigernut oil
1/2cupcoconut sugaror cane sugar
1 1/2tbspinstant coffee powder
3/4cupnon-dairy milksoy, almond, or tigernut
1/2cuptigernut flour
1 1/4cupwhole grain spelt flour
3 1/2tspbaking powder
1tspsea salt
1tspcinnamon
1 1/4cupold fashioned oats or Trader Joe's rolled grain blend
1/4-1/2cupvegan dark chocolate chips
Instructions
Wet Ingredients
In a large mixing bowl combine the flax seed and water. Stir and allow it to thicken for 2 minutes.
Add the banana to the bowl with the flax, and mash until nearly liquified.
Stir in the vanilla extract, oil, sugar, coffee, and non-dairy milk. Stir well to combine.
Dry Ingredients
In another large mixing bowl add the tigernut flour. Be sure to break any clumps of the flour with a fork or your fingers
Add the spelt flour, baking powder, salt, and cinnamon, and whisk to combine.
Stir in the oats, and whisk again.
Stir the wet ingredients into the dry.
Fold in the chocolate chips.
Pour the batter into the lined loaf pan, and bake for 50 minutes.
Allow to cool for at least 10 minutes before devouring.