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Teff Pecan Loaf

Apart from my husband Dylan, Teff is the love of my life. I'm obsessed by its flavour and the effect it has on my tummy. Six years ago when I first started down the road to clearing up my lifelong IBS for good, teff came into my life like an angel! Due to its super high quantity of insoluble fibre per cup it made a very quick impact on my gut. Now, not a day goes by where I don't eat it. Along with being a great source of fibre it's also a good source of magnesium, calcium and iron - minerals essential for female health. And not only that, because it's a source of prebiotic fibre, it feeds the good bacteria in our guts enabling them to grow more good bacteria. No wonder my tummy changed shape and didn't bloat like it used to pre teff.

I'm always developing new ways to get teff into the food my tummy now depends on and that's how this recipe came about! Bananas are also a great source of prebiotic fibre so with the idea to create a kind of prebiotic loaf I mixed bananas with teff and some other bits and pieces to make a super nutritious alternative to regular bread or a breakfast muffin!

Ingredients

    • 4 large ripe bananas
    • 60g brown teff flour (I recommend Tobia Teff if you can get your hands on it!)
    • 1 tbs ground cinnamon
    • 1/2 tsp salt
    • 1 (slightly heaped) tsp bicarbonate of soda
    • 4 medium eggs
    • 50g coconut oil, melted
    • 1 tsp vanilla extract
    • 1 tbsp apple cider vinegar
    • 1 small tbsp maple syrup 
    • 50g pecans

Method

  1. Preheat your oven to 180ºC fan and double line a 2lb loaf tin with baking parchment. Make sure you've got enough paper on either side of the tin to lift the loaf out of the tin once it's baked.
  2. Skin the bananas and mash until smooth. Whisk the eggs in a separate bowl.
  3. Mix all the wet ingredients together in the banana bowl.
  4. Stir the dry ingredients together.
  5. Stir the wet ingredients into the dry ingredients and mix until smooth. Alternatively throw everything into a food processor and blend until smooth.
  6. Pour the batter into the lined loaf tin. Decorate the top with the pecans pressing some of the pecans in more firmly so that they give the loaf some texture when baked. You can also use other nuts and seeds if you like or even some lightly toasted buckwheat groats.
  7. Bake the loaf at 180ºC for 60 minutes until a knife comes out clean.
  8. Cool on a rack for 30 minutes before lifting it out of the tin. Be careful when lifting this loaf out of the tin as it will be quite fragile until it's completely cool.

 Enjoy just as it is or buttered with preserves for breakfast. It's also amazing with halloumi and basil pesto!