I made this loaf recently for my baby girl who is 10 months old. It's sugar free, dairy free, gluten free and nutrient dense. It contains eggs for protein which give their bodies essential amino acids that are crucial for their growth and development. It contains coconut for healthy fats and banana and buckwheat flour for some carbohydrates. Buckwheat flour is a great gluten free alternative to regular flour as it's more nutritious and isn't as inflammatory as regular flour. This recipe is a little dense, however I cut it into thinner slices then topped it off with almond butter to give to my baby girl.
Ingredients:
Method:
Heat oven to 180 degrees celsius.
Into a blender add coconut, banana, eggs, baking powder, oil and blend together until smooth.
Pour mixture into a mixing bowl, add flour and stir together. Mix until well combined.
Pour into lined loaf tin and bake for 50-55 minutes, until a skewer comes out clean. Wait for it to cool down slightly (20ish minute), slice up and enjoy while it’s still warm!
NOTE: I slice this loaf up thinly. I store part of it in the fridge to enjoy over a few days, then freeze the rest. When I give this to my baby I grab one slice, top it with nut butter, then slice it in half to give to my baby.
Ingredients
Directions
Heat oven to 180 degrees celsius.
Into a blender add coconut, banana, eggs, baking powder, oil and blend together until smooth.
Pour mixture into a mixing bowl, add flour and stir together. Mix until well combined.
Pour into lined loaf tin and bake for 50-55 minutes, until a skewer comes out clean. Wait for it to cool down slightly (20ish minute), slice up and enjoy while it’s still warm!
NOTE: I slice this loaf up thinly. I store part of it in the fridge to enjoy over a few days, then freeze the rest. When I give this to my baby I grab one slice, top it with nut butter, then slice it in half to give to my baby.
