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This chocolatey, moist coffee loaf makes for a perfect snack, breakfast or coffee break. Its delicious toasted or as is! One loaf will give you 8 good sized slices. It's packed full of nutritious whole foods, plant based protein and heathy fats. Made with chia seeds, oats, olive oil, and sweetened with organic coconut sugar its not only Vegan but gluten free and refined sugar free. I use my own gluten free flour blend which is Fodmap friendly, free from additives and gums and gentle on digestion .
Freezes very well as a whole loaf or sliced. Try freezing and toasting under the grill directly from frozen for a healthier alternative to toast, ready in minutes. Shelf life - 5 days kept in an airtight container (the banana on top may start to spoil after a couple days if room temperature is too warm) Loaves can be kept in the fridge but best enjoyed at room temperature. Freezer - well wrapped 1 month.
Ingredients: Brown rice flour, oats, chia seeds, olive oil, organic coconut sugar, banana, bitter dark chocolate chunks (callebaut), tapioca, sea salt, espresso, gluten free baking powder.
IMPORTANT ALLERGEN INFORMATION - Due to the nature of a plant based kitchen there may be a risk of cross contamination with certain allergens. Gluten containing grains, nuts, sesame seeds etc are used in the kitchen. These cakes are not advised for consumers with serious food allergies.
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Hi I'm Lydia, a nutritional therapist and chef with a very sweet tooth! I combine home baking and nutritional science to create nourishing, plant based... More »