Plantain & almond loaf
Dairy & gluten free plantain loaf
If you ever have overripe plantains that you may have forgotten about, this recipe is just for you! This is delicious loaf is free from both dairy and gluten, made from a combination of rice and almond flour. It’s extremely moist with just the right amount of sweetness.
This is such a simple recipe to follow which takes now more than 10 minutes to prep before its left to slowly bake in the oven.
I hope you enjoy this one as much as my kids did!
Ingredients
1 Overripe plantain
½ Cup olive oil
3 Eggs
1 ½ Cup rice flour
1 Cup almond flour
½ Cup dark agave nectar
½ Cup Almond milk
2tsp Baking powder
Almond flakes to garnish
Preparation
Peel and mash the plantain until smooth ( you can opt to do the in the food processor)
Place the mashed plantain in a large mixing bowl then add the olive oil, almond milk, eggs and agave nectar. Whisk until smooth.
Add the almond flour and baking powder. Fold the mixture gently.
Lastly begin to add the rice flour in stages while folding the better.
Add the batter mix into a greased baking loaf dish, garnish the top with almond flakes and bake for 40-45 minutes at 160 degrees.
Once the plantain loaf has been cooked, allow it to cool down then drizzle some dark agave nectar over the top and serve!
