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1 Banana Blueberry Bread (Gluten/Lactose/refined Sugar Free)

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Banana Blueberry Bread (Gluten/Lactose/refined Sugar Free)

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Ingredients

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Batter

  • 180 grams hazelnuts
  • 50 grams buckwheat
  • 1 tablespoon cinnamon
  • 2 teaspoons Gluten Free Baking Powder, see TM recipe / Baking Powder
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 Bananas (ripe)
  • 2 tablespoons Rice malt syrup
  • 40-50 grams coconut oil
  • 80-90 grams blueberries, Fresh or Frozen
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Recipe's preparation

    Milling & Dry Ingredients

  1. Preheat Oven to 180c and grease bread tin and line base with baking paper

    Add Hazelnuts to TM Bowl, mill on Sp 8 for 5 secs (set aside)

    Add Buckwheat to TM Bowl and mill on Sp 8 for 15 secs (add to hazelnut meal)

    Add Cinnamon, baking powder and salt to above.

    2. Wet Ingredients

  2. Add bananas, rice malt syrup, coconut oil and eggs to TM Bowl, mix on Sp 5 for 5-10secs

    Add dry ingredients to bowl and mix on Sp 5 for 5 secs or until combined

    Add 3/4 of Blueberries and mix on Reverse Sp 4 for 4 secs.

    Pour batter into well-greased tin, sprinkle with remaining blueberries.

    Bake for approx 40-50mins.  

    Remove from oven and allow to cool for 10mins before removing from tin.  

    Enjoy.

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Tip

Freezes well. (slice and place in zip lock bags)

Recipe converted from Nourish magazine (Jan/Feb 2015).

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Awesome recipe I loved it, my

    Submitted by lmctkw on 15. January 2016 - 10:13.

    Awesome recipe I loved it, my kids loved it and my husband loved it. Winner in my books. I also used almonds as that was all I had and mixed raspberries and blueberries. Delicious thank you

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  • Excellent recipe, the first

    Submitted by dtheg on 14. December 2015 - 02:36.

    Excellent recipe, the first bread I made with my TM5 and it came out perfect.

    I used Almonds as that's all I had and I used less rice syrup, the husband loved it.

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  • yes I'm sure it would work

    Submitted by Danielle Scott on 23. September 2015 - 00:38.

    yes I'm sure it would work with almonds or macadamias.   tmrc_emoticons.)

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  • I have heaps of bananas to

    Submitted by Tiffany75 on 19. September 2015 - 18:25.

    I have heaps of bananas to use but no hazelnuts! Could this be made with almonds instead? Thank you tmrc_emoticons.)

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  • we love this banana bread, i

    Submitted by marzenagom@yahoo.com.au on 3. June 2015 - 16:37.

    we love this banana bread, i like that it is a healthy version of banana bread with just the right amount of sweetness, and it's very filling.

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  • yes I agree it is forgiving

    Submitted by Danielle Scott on 6. May 2015 - 16:53.

    yes I agree it is forgiving if you're not exact with measurements. tmrc_emoticons.)

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  • This is a great recipe. I was

    Submitted by Amajjika on 6. May 2015 - 16:30.

    This is a great recipe.

    I was a bit slap dash with the measurements and it held up well to my carelessness tmrc_emoticons.;) Plus I turned them into muffins and cooked it for less time.  (Well actually, I over cooked them as they were too brown on the top but they still tasted great).

    It's perfect for someone who is wanting to cut out refined sugars as much as possible.

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