This guilt-free, low carb, and fiber-rich bread recipe is delicious enough to serve as a dessert!
1 ripe banana
1/2 cup rice malt syrup
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 1/2 cups almond milk
1 1/2 cups buckwheat flour
1/2 cup blanched almond meal
1 tsp baking soda
Pinch of salt
1 cup roasted almonds
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1 Preheat oven to 180*C and line a loaf pan with non-stick baking paper.
2 Add banana into a large bowl and mash well. Add in the rice malt syrup, vanilla, apple cider vinegar and almond milk and mix well.
3 Add in the remaining dry ingredients and mix until smooth. Gently fold through the almonds.
4 Transfer into loaf pan and bake for 50-55 minutes or until cooked through.
5 Allow loaf to cool before slicing.