INGREDIENTS

21⁄2 cups (250g/8.8oz) almond flour
1 cup (160g/5.6oz) flaxseeds
1⁄2 tsp vanilla bean powder
1 tsp cinnamon
1 tsp ground clove
1 tsp freshly grated nutmeg
1⁄2 tsp freshly ground black pepper
1 tsp Himalayan sea salt
1 Tbsp ground ginger
4 bananas
1⁄2 cup (150g/5.3oz) maple syrup 1⁄3 cup (83ml) filtered water
1 cup (160g/5.6oz) dates, soaked for 4 hours
1⁄3 cup (65g/2.2oz) hazelnuts, chopped, plus extra to garnish
1⁄4 cup (50g/1.8oz) walnuts, chopped

METHOD

Line a 25.5 x 13.5 x 6cm loaf tin with baking paper. Place the almond pulp or flour, flaxseeds, vanilla bean powder, cinnamon, clove, nutmeg, pepper, sea salt and ginger in a blender and blend until fine. Add bananas, maple syrup, filtered water and dates and blend until smooth. Pour into a bowl and stir in hazelnuts and walnuts.

Press the mixture into the loaf tin and garnish with extra hazelnuts. Place in the oven for 1 hour at 140 degrees celsius.

Wait to cool for about 30 minutes before serving. Serve with fresh yoghurt, berries, butter, coconut oil or almond butter (or it is delicious on its own!)

Store in an airtight container and eat within seven days.

Makes one 25.5 x 13.5 x 6cm loaf