Berry bread

Ingre­di­ents for 4 to 6 ser­vings:

• 3 mas­hed bananas
• 80ml map­le syrup
• 1 tsp non-alco­ho­lic vanil­la extra­ct or 1/2 tsp vanil­la pow­der
• 120 ml uns­weeten­ed almond milk or Coco­nut milk
• 280g glu­ten free Oat flour (or ground, glu­ten-free oat­me­al)
• 70g mil­let flour
• 1 teas­poon alu­mi­num-free bak­ing powder
• 1/4 tsp Bak­ing soda
• 120g fresh or tha­wed mixed fro­zen ber­ries, e.g. raspber­ries, black­ber­ries, wild blueber­ries and crus­hed strawberries

Pre­pa­ra­ti­on:

Pre­heat the oven to 180°C. Line a loaf pan mea­su­ring approx. 12 x 30 cm with bak­ing paper. 

Mash the bana­nas with a fork and mix them in a bowl with vanil­la, map­le syrup and almond or coco­nut milk. In a second bowl, mix tog­e­ther the oat flour, mil­let flour, bak­ing pow­der and bak­ing soda. 

Add the wet ingre­di­ents to the dry ingre­di­ents and stir gent­ly until a uni­form dough forms. 

Final­ly add the ber­ries and fold in gently. 

Pour the bat­ter into the pre­pared bak­ing pan and bake for 50 to 60 minu­tes, until an inser­ted woo­den pick comes out with no bat­ter sticking. 

Allow to cool com­ple­te­ly befo­re cutting. 

Bon appe­tit!

Source: Heal your brain, The prac­ti­cal program

Pho­tos: Maar­ja Urb