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Makes 12 large muffins 20 minutes , 1 regular size loaf 22-25 minutes or 12 mini loavs 12 minutes, or 24 super mini loaves like mine 10 minutes!

INGREDIENTS

  • 1 ¼ cups buckwheat flour
  • ¼ cup tapioca Flour (Cassava flour)
  • ¼ cup brown teff seeds (optional, can sub for chia seeds)
  • ½ tsp baking sode
  • Pinch of sea salt
  • 3 free range organic eggs lighlty whisked OR 3 pre-prepared flax eggs (for egg free/vegan)
  • 2 cups mashed banana
  • ¼ cup coconut oil melted
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk

METHOD

  1. In a large bowl mix all dry ingredients with a fork.
  2. In a small bowl whisk together mashed banana, maple syrup, coconut oil and vanilla.
  3. Add eggs, and fold through flour mixture. 
  4. Add wet ingredients to dry and mix well.
  5. Slowly add almond milk folding in a little at a time until fully incorperated.
  6. Bake at 175° C for the time listed above or until bread springs back to the touch. 

Recipe courtesy of Ashley Collins 

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