1canfull-fat coconut milkchilled in the fridge overnight
Glutenfree Seed Bread
Mix all the seeds and salt together. Add the water and mix with a spoon. Let the seeds soak up the water for half an hour. Add a little more water if you feel that the dough gets too dry. It is ok if there is some excess water, that will evaporate during baking.
Line a rectangular baking tin.
So once your seeds look all nice and soaked, pour the dough into your usual rectangular baking tin.
Bake the bread for an hour at 200 degrees. Let it cool entirely then remove it from the tin.
Coconut Cream with Caramelized Cardamom Bananas
Slice the bananas lengthwise.
Melt a tablespoon of coconut oil with a pinch of cardamom in a hot pan and add the bananas. Fry from both sides until soft. Remove from the pan and put aside.
Remove the can of coconut milk from the fridge. Open the tin and scoop out the hardened coconut cream that has formed on the top. Make sure you only get the solid stuff, none of the water.
Now whip of the coconut cream with your hand mixer. Add half a teaspoon ground vanilla and some sweetener if you like. I use a teaspoon of maple syrup. Now slice your bread, top it with some coconut whipped cream and layer some bananas on top. Add more maple syrup if you love your breakfast sweet! Enjoy!
Now slice your bread, top it with some coconut whipped cream and layer some bananas on top. Add more maple syrup if you love your breakfast sweet! Enjoy!