Recipe by Pamella Higgins
This is one of the most moist, sweet load which makes for an excellent snack or breakfast. Perfectly delicious.
You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s collection of dessert videos over at Healthy Treats!
- Serves: 8
- Prep time: 10 minutes
- Cooking time: 30 minutes
Recipe by Pamella Higgins
This is one of the most moist, sweet load which makes for an excellent snack or breakfast. Perfectly delicious.
You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s collection of dessert videos over at Healthy Treats!
- Serves: 8
- Prep time: 10 minutes
- Cooking time: 30 minutes
-
200
g
oat flour -
50
g
instant polenta -
75
g
Natvia natural sweetener -
1/2
teaspoon
ground cardamom -
1
teaspoon
baking powder -
1
large banana -
4
tablespoons
hemp seed butter -
200
mls
almond milk -
1
teaspoon
vanilla extract -
100
g
fresh or frozen blueberries
- Preheat the oven to 180 degrees C and grease and line a loaf tin.
- Mix together the flour, polenta, Natvia, baking powder and cardamom in a bowl.
- Place the banana, nut butter, milk and vanilla in a blender and whizz up until smooth. Pour this into the dry ingredients and mix well.
- Stir in the blueberries gently then spoon into the tin and smooth out evenly. Bake for 35-40 minutes until golden and firmed up. Leave to cool then pop onto a wire rack.
- Cut into 10 slices then enjoy!
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