Ingredients

2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
2 cups oat flour (make your own from 2.5 cups oats)
1/2 cup finely chopped nuts or seeds (walnuts recommended)
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pink Himalayan sea salt
1 tbsp chia seeds (plus more for topping)
3 ripe bananas, mashed (about 1.5 cups)
1 cup pitted Medjool dates (about 8 dates)
1/2 cup unsweetened plant-based milk
2 tsp pure vanilla extract
1 tsp raw apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×5 inch bread pan with parchment paper.
2. Mix the ground flaxseed with water and set aside for 10-15 minutes to thicken.
3. In a large bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, and nuts (if using). Mix well.
4. In a food processor, blend dates, almond milk, vanilla extract, and apple cider vinegar until smooth.
5. In another bowl, mash the bananas and stir in the chia seeds and flax egg mixture. Add the date mixture and combine.
6. Pour the wet ingredients into the dry ingredients and mix until just combined.
7. Pour the batter into the prepared pan and sprinkle with extra chia seeds if desired.
8. Bake for 50-60 minutes, or until a toothpick comes out clean. Let cool completely before slicing.
PREP TIME & NUTRITION:
Prep Time: 15 minutes, Cook Time: 50-60 minutes, Servings: 10, Calories: 185 per slice