RECIPE OF THE WEEK: GLUTEN AND DAIRY FREE BANANA AND BLUEBERRY BREAD

Not only is it free from gluten and dairy but this recipe contains zero refined sugars, with its source of sweetness coming from energy-rich bananas and heath-boosting honey. Bursting with blueberries, it’s also a great source of vitamin C and K for strong bones and heart health and those almighty antioxidants for youthful skin and cell renewal… not to mention it’s absolutely delicious!

INGREDIENTS

3 large bananas (the riper the better)
1 tbsp lemon juice
90ml of almond milk (or soya if preferred)
120ml of honey
260g gluten-free flour (rice flour)
2tsp gluten-free baking powder
pinch salt
Handful of blueberries
Drizzle of olive oil (for tins)

METHOD

1. Preheat the oven to 180oC (160oC fan). Grease and line a loaf tin with a light coating of olive oil and greaseproof paper.

2. Add the tbsp. of lemon juice to the almond milk and leave until it curdles.

3. In a large bowl, mash the bananas to desired consistency. Add the curdled milk and honey and stir. Sift the flour, baking powder and salt into the mixture before scattering in the blueberries and folding.

4. Pour the batter into the prepared tin and bake for 45-55 minutes, or until a toothpick inserted comes out clean. Cool completely in the pane before removing and serving. Enjoy!