Ingredients

• 1 1/2 cups buckwheat flour
• 1/2 cup almond meal
• 1 Tbsp baking powder
• 1/2 cup hulled hemp seeds
• 1/2 cup Mayver’s Peanut Butter
• 1/3 cup currants/sultanas/raisins (I used a mix)
• 1 tsp cinnamon
• 1/4 tsp salt
• 3 Tbsp flaxseed, ground into meal
• 3/4 cup almond milk
• 2 Tbsp maple syrup
• 4 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1 Tbsp coconut sugar

Method

1. Preheat oven to 180°C. Line a bread tin with baking paper.
2. Mix the first 7 ingredients in a large bowl.
3. In a separate bowl, mix the ground flax seed and almond milk and leave to soak for 10 minutes.
4. Add maple syrup, coconut oil, mashed bananas and Mayver’s Peanut Butter to the flax-milk mixture.
5. Add the flax-milk-banana mixture to the dry ingredients and gently fold until it is mixed.
6. Pour into lined bread tin, sprinkle with coconut sugar (optional: place banana discs and drizzle peanut butter on top) & bake in preheated oven for 40-45 minutes, until lightly golden. Cool on wire rack before slicing.

This gluten-free vegan recipe was provided from the lovely @insaminsa