Recently in the office, a few of us have been striving to stave off the 3pm sugar cravings by experimenting with healthier (and mostly sugar-free) alternatives. But no matter how hard we strive to embrace a more wholesome approach, the truth is that when the afternoon slump hits, a single apple or some carrot sticks simply do not cut the mustard.
So, we searched for a recipe for something that would do the job and do it well. This hemp banana loaf finds the perfect balance between sweet, healthy, light and substantial so that while it satiates our cravings, it never leaves us feeling too full. Plus, the inclusion of hemp means an influx of protein and good fatty acids to keep our brains firing until the end of the day. To make this loaf at home, pick up some healthy ingredients from your local Huckleberry store and follow the simple recipe below.
1 cup spelt flour
1 cup almond meal
1/2 cup coconut sugar
1/2 cup hemp hearts and extra for topping
1 tsp cinnamon
1/2 tsp vanilla
1 tsp baking soda
Pinch of salt
3 ripe bananas mashed
1/4 cup almond milk
1/4 cup coconut oil, melted
1/2 cup chopped walnuts
Preheat your oven to 170 degrees Celcius and add all of the dry ingredients (apart from the walnuts) to a bowl before mixing with a wooden spoon.
In a blender, add the eggs, bananas, almond milk, vanilla and melted coconut oil until bananas are mashed down and ingredients are entirely combined.
Add the wet ingredient mixture into the bowl of dry ingredients and stir in.
Fold in the chopped walnuts.
Pour the mixture into a lined loaf tin and bake for 40 to 45 minutes, or until a knife comes out clean.
Allow to cool before transferring to a wire rack. Cut into slices and enjoy on its own, or enjoy with nut butter or a dollop of coconut yoghurt.