Ingredients
- Peanut flour: 100 g
- wholemeal rice flour: 150 g
- overripe bananas: 4 pcs.
- peanuts: 50 g
- apple juice or rice milk : 150 ml
- baking powder : 0.5 tsp
- baking soda : 1 tsp
- coconut oil: 1 tbsp.
- Apple cider vinegar: 1 tsp
- rice syrup: 2 tbsp.
- ginger: 0.5 tsp.
- Salt: 0.5 tsp.
- Chia seeds: 1 tbsp.
- Water: 4 tbsp.
- vanilla extract: 1 tsp
Preparation
Step 1
For the chia egg, mix the chia seeds with the water and leave to swell for 10-15 minutes.
Step 2
In the meantime, mix the peanut flour together with the rice flour, baking powder, baking soda, salt and spices in a pastry bowl until well blended.
Step 3
In a second bowl, mash the bananas with a fork, leaving them quietly chunky.
Step 4
Whisk the chia seed egg together with the juice or rice milk and syrup and mix with the mashed bananas and coconut oil.
Step 5
Add the banana mixture to the flour mixture and mix everything together to form a homogeneous dough.
Step 6
Finally, fold the peanuts into the batter.
Step 7
Grease the inner pot of the rice stove with a little coconut oil. Pour the batter into it Bake in baking or cake mode for 45-60 minutes (wooden stick test). If you don't have a bake function, run the regular rice program and then let the bread rest in the keep warm mode for a bit. Or take a regular baking pan and bake it in the oven.
Step 8
Then carefully turn the bread out onto a kitchen rack and let it cool, or enjoy lukewarm. Serve with peanut butter or chutney or chocolate nut cream spread to taste.
