One of the great things about Tigernuts is that they are naturally sweet due to their starches which intensify during the sun-drying process. For this bread, you don’t need to add any extra sweetener- the bananas and the flour are taking care of that.
3-4 large very ripe bananas, plus 1 extra for decoration
1 ½ cups tigernut flour
½ c green banana flour or almond meal
4 large eggs
4 tbsp coconut oil or butter
1 ½ tsp baking powder
1 tsp ground cinnamon OR 2 drops each of cinnamon & cardamon therapeutic grade essential oil (optional)
1 tbsp raw honey for drizzling
Pre-heat the oven to 180 degrees celcius. In a blender, add all ingredients except baking powder. Blend until smooth, then add baking powder and blitz through. Pour in a rectangle baking tin lined with baking paper. Thinly slice the extra banana and decorate on top of the batter. Drizzle and extra spoon of honey.
Bake for about 20 minutes until lightly browned on top and a skewer inserted comes out clean.
Serve with grass-fed butter or coconut butter if you prefer. Really nice toasted as well!
Cardamom Essential Oil*
- Helps with congestion
- Eases fatigue & clears the mind
- Excellent support for digestive issues
Cinnamon Essential Oil*
- Balances Blood Sugar & Support pancreas
- Supports the immune system
- Antimicrobial- helps to fight germs & bacteria
Products on this site are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using essential oils. Always ensure you use certified therapeutic grade essential oils.