I like to use coconut flour where I can in recipes, as I always seem to have ample supply of it from my coconut milk making.  You don’t need much of it, but you do need to balance out the moisture levels, as the coconut flour soaks it up.  The bananas and eggs in this recipe have that covered though.  However, my lot aren’t particularly keen on full coconut flour versions of breads etc, as the baked goods always turn out somewhat denser and wetter.  Hence, I’ve started using buckwheat as a nutritious complement and it works really well with the coconut flour to stabilise the end result.  Buckwheat is a seed – so I believe – passes as grain-free.  See here for a list of grain-free flours, which are of course always gluten free.

This recipe, inspired by this non-Thermomix version, makes a good brekkie bread, which, at the moment, is my brekkie of choice, with a slathering of nut butter!

Tips:

• For a full grain-free version, you could substitute the buckwheat and coconut flour for 220g almonds – just blitz for the last 10 seconds when milling the linseeds. May need extra cooking time (bake for an hour, covering with greaseproof or foil for the last half?)
• Also, to help put some air into this bread: separate the eggs and whisk the whites, after sifting the flour mixture – see prompts below

Grind 30 seconds / speed 9:

• 30g linseeds
• 80g buckwheat

Add and ‘sift’, 6 seconds / speed 6:

• 40g coconut flour (or 120g ground almonds)
• 1/2 tsp bicarbonate of soda
• 1 tsp baking powder
• Pinch sea salt
• 1 tsp cinnamon + some all spice and/or ginger spice, if you wish

Set aside

(Here you could separate 3 eggs and whisk up the egg whites – ensure bowl is completely clean, insert the butterfly then set for 3 minutes / 37 degs / speed 4 – set aside in another bowl to fold in at the end on speed 4)

Add and melt 1 minute / 50degs / speed 1:

• 30g coconut oil

Add to the bowl and blend 10 seconds / speed 5, scraping and repeating for another 5 seconds:

• 300g ripe bananas (about 3 large bananas or 4 small ones)
• 1tbs maple or rice syrup, optional – adjust to suit or leave out completely. If bananas are very ripe, extra sweetness may not be required
• 3 large eggs (or egg yolks, if using separated egg method)
• 1 tbs lemon juice

Add and blend 10 seconds / speed 5:

• The flour mix

(If using the separated eggs method, fold in whisked egg whites at this point – few seconds / speed 4 until combined) 

 Pour into a greaseproof-lined loaf tin, smooth out and sprinkle with some slivered/flaked almonds, if you wish, and bake for  35 minutes / 170degs, until firm to touch on top and a skewer inserted in the middle comes out clean.

Cool on a wire rack and slice when cool.

My current loaf is still  beautifully light and moist after a couple of days.  I’ll see how it goes for a few more and then freeze …