Fruit and Seed Loaf Recipe - Janines Gluten Free Kitchen

1)Preheat oven to 180 degrees Celsius.Line a loaf tin with baking paper. Whisk maple syrup, oil, mashed banana, vanilla and water together. Combine all the rest of the ingredients in a separate large bowl.Add both mixes together and mix very well until everything is completely soaked. NB Mix and pour quickly as this dough thickens very fast and becomes harder to work with the longer it’s left.Press into a small loaf tin ( this does not rise so it will come out the size it is in the tin) and smooth the top of the loaf. Place loaf pan in the oven and bake for 20 minutes.Remove bread from loaf pan, place it upside down directly on the rack, removing the baking paper, and bake for another 40-45 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.