I have been perfecting this recipe for weeks now. Most of the previous attempts although tasty were too dense like most gluten free breads seem to be. The combination of having a nice wet mixture and the Kefir makes it really fluffy. If you do not have Almond Milk Kefir then use buttermilk or sour cream (a cultured product!).

I want these as snacks for my kids so I wanted to use natural sugar (containing all the other nutrients needed to digest and utilise the sugar)

Ingredients

3 Banana’s

2 Eggs

4tbs Coconut oil

1 tbs Coconut Butter

4 tbs Almond Milk Kefir

2tbs Honey/Maple Syrup/Coconut Nectar

3 drops Banana essence

3 drops Vanilla essence

1 Cup Gluten Free Biscuit and Baking Flour

1/2 cup Almond Meal (Almond flour, ground Almond- meal can be wet or dry)

2 tbs Buckwheat Flour

1tsp Baking powder

1/2 tsp Pink Himalayan salt

Added Extras

Hand full of raisins/dates

Handful Raw cacao nibs/chocolate chips/sesame seeds/coconut crushed nuts (choose from the list)

Heat the oven to 180 degrees.

Mix the wet ingredients together till smooth and blended with a k-beater. Mix in dry ingredients (except added extras) and then add your last ingredients. Mix through.

I like to use these silicon mini muffin pans. Then bake them fo between 15-20 mins or till risen and golden brown. Allow to cool and enjoy!

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HKD$150 (Approx USD $19 GBP £12 AUS $20)