ONE SIMPLE RECIPE.
Looking to add some more plant-based nutrients into your life? Seeds are the perfect quick and easy way to add nourishing omega-3 fats, vitamins and minerals, essential fibre and protein into your diet.
Seeds are nutrition powerhouses, containing all the starting nutrients necessary to develop into plants, pretty incredible if you think about it! Because of this, they are extremely nutritious and incredible for your overall health and wellbeing.
We have created a delicious quick and easy recipe which incorporates 5 powerhouse seeds, making it easy to get all of the benefits in one simple recipe. But first, what exactly are the benefits?
Sesame seeds are high in fibre, known to lower cholesterol and blood pressure.
Sunflower seeds reduce inflammation and support healthy bones and muscles.
Pepitas (pumpkin seeds) are rich in antioxidants and magnesium and help to lower blood sugar levels.
Hemp seeds are known for their brain-boosting properties, containing protein, iron, zinc and B vitamins.
Chia seeds support your digestive system, metabolism and are packed with antioxidants for glowing skin.
Our Super Seed Banana Bread contains: sesame, sunflower, pepitas, hemp and chia seeds. This combination of seeds provides you with the ultimate combination of benefits, delivered in a delicious way that the whole family will love.
Super Seed Banana Bread Recipe
- Ingredients:
- 3 ripe bananas, mashed + one extra to decorate
- 2 large eggs
- 1/3 cup coconut oil, melted
- 1/3 cup coconut or almond milk
- 1/4 cup raw honey or maple syrup + extra for brushing
- 1 tsp vanilla bean paste
- 1 1/3 cups buckwheat flour
- 1 tsp baking soda
- 2 tsp cinnamon
- Pinch of salt
- 1 tbsp sesame seeds + extra for sprinkling
- 1 tbsp sunflower seeds + extra for sprinkling
- 1 tbsp pepitas + extra for sprinkling
- 1 tbsp hemp seeds + extra for sprinkling
- 1 tbsp chia seeds
- Butter, to serve
Method:
1. Preheat the oven to 180 degrees fan force. Grease and line a loaf tin.
2. Mash bananas in a large bowl. Add eggs, coconut oil, coconut milk, honey and vanilla. Mix until well combined.
3. In a separate small bowl mix together the buckwheat flour, baking soda, cinnamon and salt.
Fold dry ingredients into the wet ingredients. Mix through the seeds and transfer mixture into
the baking tin. Cut the extra banana in half and carefully place it on top of the loaf then sprinkle
with seeds.
4. Bake for 45-50 minutes or until a skewer comes out clean when inserted in the centre of the
loaf. Once removed from the oven, brush loaf with honey or maple syrup. Allow to completely
cool then remove from tin. Serve with butter, enjoy!
Notes: Slice and store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
