This recipe makes 6 mini loaves using Alyce’s mini loaf moulds! It’s gluten-free, dairy-free & vegetarian and perfect to pop into lunch boxes or enjoy for morning tea.
1. Preheat oven to 180°C.
2. Place almonds and coconut in a processor or bullet blender with the milling blade and mill til smooth.
3. Place almond and coconut mixture in a bowl and add baking powder, eggs, coconut oil and bananas, mix until combined.
4. Divide the mixture evenly between 6 silicone bar moulds and bake for 20 minutes, or until cooked through and golden on top.
5. Allow loaves to cool for 10 minutes before removing from moulds.
Note This recipe can easily be expanded – use double the ingredients and follow exactly the same steps.
Find more of Alyce’s fantastic whole food Thermomix recipes on her website.
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