1 teaspoon baking soda
For the Frosting:
1/2 cup macadamia nuts roughly chopped
1/2 cup Greek cream cheese
1/4 cup maple syrup
Instructions:
Preheat the oven to 350 F. Prepare a loaf pan with parchment paper or grease well with coconut oil.
To a food processor, add the bananas, egg and vanilla extract. Process until smooth than add the maple syrup, Greek yogurt, cinnamon, nutmeg and carrots.
Process again until smooth then add the oats, Gluten Free flour and baking soda. Mix until smooth.
Pour the batter into the loaf pan and smooth with a spatula.
Bake at 350 F for 45-50 minutes or until a toothpick can be inserted into the center clean.
Cool in the pan 1 hour before transferring to a wire baking rack to cool more. If lining the pan with parchment paper, you can remove from the pan after 10 minutes and finish cooling on a wire baking rack.
After the bread cools, prepare the optional frosting by blending the cream cheese with maple syrup until smooth.
Frost the bread with the cream cheese and top with roughly chopped macadamias or nut of choice. Add additional shredded carrots as desired.
Notes
Nutritional values do not reflect the frosting. Add this into a food tracker to calculate if using.
Measure the flour properly so the bread does not turn out dry.
Continued on next page (page 3)
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