I don’t know if you are like me, but sometimes the last thing on my mind when I get up is to make breakfast. Kids don’t care about that, They are hungry and want to eat the moment they see me. Also sometimes I have to rush out in the morning and the last thing I have time for is to make breakfast. Muffins are nice but a breakfast bread changes.

I also discovered coconut flour. I could buy my gluten free flour already premixed but I like all the different flavors I can get by making my own.

I knew about coconut flour, but I never worked with it. It is really good, but reduce the amount of sugar in your recipe because it is a bit sweet. In this case, I made the recipe and I added the agave syrup at last.

Preparation time: 15minutes

Cooking time: 50 minutes

• 2 tbsp. (30ml) of organic flax seeds
• 6 tbsp. (90ml) of water
• 1/2 cup (125ml) of organic buckwheat flour
• 1/2 cup (125ml) of organic coconut flour
• 1/2 cup (125ml) of organic oat flour
• 1/4 cup (62.5ml) of potato starch
• 2 tsp. (10ml) of baking powder
• 1/2 tsp. (2.5ml) of baking soda
• a pinch of salt
• 2 mashed organic bananas
• 1/3 cup (83 ml) of sunflower oil
• 1/4 cup (62.5ml) of agave syrup
• 1/4 cup (62.5ml) of organic walnuts
• 1/4 cup (62.5ml) of  hemp seeds
• 1/4 cup (62.5ml) of organic chocolate chips

1. Preheat your oven to 350º.
2. In a small bowl, mix the flax seeds with the water. Set it aside for 10 minutes.
3. In a medium bowl combine the buckwheat flour, the coconut flour, the oat flour, the potato starch, the baking powder, the baking soda and the salt.
4. Add the oil, the mashed bananas, the flax seeds, the agave syrup and stir until it’s all blended.
5. Mix in the walnuts, the hemp seeds and the chocolate chips.
6. Put the batter in a 4”x9” greased loaf pan and cook it for approximately 50 minutes.
7. Let it cool on a wire rack.