Gluten Free raspberry, chia and banana bread. A delicious combination for an afternoon snack.

  • 2 ripe bananas mashed
  • 3/4 cup almond meal
  • 1/4 cup coconut flour
  • 2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 tablespoons coconut oil, melted
  • 1/2 cup raspberries
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 2 tablespoons of pepitas
  • 4 scoops unflavoured kiyomee cleanse
  • 1/4 cup unsweetened maple syrup or honey (I mix both)

Pre heat oven 180c fan forced

Add all the dry ingredients together in a bowl and mix well.

In a seperate bowl add mashed bananas, coconut oil, maple syrup or honey, eggs and vanilla extract mix well.

Then fold all the wet ingredients into the dry ingredients until combined.

Loaf pan line with baking paper and then add mixture into pan.

Top with coconut flakes, raspberries and pepitas

Bake for 45 min or until golden brown, cover with foil and uncover for the last 10 minutes.

(Since collagen is tasteless and won't affect texture, you can add it to pretty much any baked treat recipe). 


Created by @melbmumfoodie ( on instagram ) exclusively for Kiyomee Blends ®

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