Written by Emily Schultz

Ingredients

400ml almond milk

2 bananas

8 dates

200 g almond flour

200 g buckwheat flour

3 ts cinnamon

3 ts gingerbread spice

1 tbs baking soda or baking powder

Handful of nuts of your choice.

Directions

1.       Preheat oven to 160 degrees Celsius

2.       In a blender/food processor combine the de-pitted dates, almond milk and bananas till well blended

3.       Add all other ingredients (excl nuts) in bowl and add wetmixture to that. Mix well.

4.       Pour into a greased/lined bread pan (add nuts to top if you like, you can also crush and add to wet mixture if you like).

5.       Bake for 40-45 min.

6.       Cut up and store in an airtight container or in freezer (3 months)