Gluten Free Bread 



2 cans of garbanzo beans

4 flax "eggs" 

1 banana

320g dates

6 TBS oil

3/4 cup of cocoa

1 tsp baking powder

pinch of salt

Chocolate Glaze

60 g coconut oil

40g cocoa

100g agave nectar


Flax "eggs"

Mix 1 TBS of ground flax seeds with 3 TBS of warm water for each "egg".  Leave it for a few minutes until "gluey"


Drain garbanzo beans and keep the water (aquafaba) as an egg replacer for your other bakes. 

Blend garbanzo beans and banana and mix with other ingredients. Put in a greased tin lined with parchment paper and bake at 340F (170C) for 40 minutes. Wait until the cake is cool.  Prepare the glaze by warming all ingredients on a VERY low heat while stirring continuously (small silicone spatula is the best for it).  When the glaze turns smooth and shiny cover the cake as quickly as possible - before the glaze sets.  Enjoy!

Optional - I sometimes add 2 tsps of ground cardamom or 2 TBS of ground orange peel to the cake for variety.  

Website by Ida Alwin