This is a perfect lunch box snack or afternoon tea for your hungry tribe.
11/2 cups spelt flour (this can be substituted for a gluten-free flour)
1 cup dedicated coconut
1/2 cup brown sugar
2 tsp gluten-free baking powder
1/2 tsp bicarbonate of soda
1 cup banana mashed (I used 2 large bananas)
2/3 cup virgin coconut oil
2 free-range eggs, lightly whisked
2 tbs maple syrup
preheat oven to 180 degrees. Grease and line a bread tin with baking paper.
Combine flour, coconut, sugar, baking powder and bicarbonate of soda in a bowl.
Whisk the mashed banana, eggs, oil and maple syrup ina another bowl.
Add to the flour mixture and combine
Spoon into the prepared tin and smooth the surface.
Bake for one hour, or until a skewer inserted into the centre comes out clean.
Let cool, before urining out onto a wire rack.
I love using Spelt flour as it is a whole grain flour without the heaviness of many wholegrain flour varieties.
If you are worried that your family won't like it, start with 50% of traditional flor and 50% of spelt flour, to begin with.
While spelt does contain glute, for people who are FODMAP sensitive, spelt may be a great option as it is easier to digest.