Makes: 1 loaf

Vegan / Paleo / Gluten-free / Refined Sugar-free / Dairy-free


It's my birthday today, and this morning I woke up so grateful for all the things I am, that I have, and that I have accomplished in my 28 years on this beautiful earth. I have three delicious daughters, a beautiful partner in crime (love you Haydes x) my lovely family and group of friends, still besties with my girl from intermediate (much love Carla x), a qualification in nutrition from one of the best Ivy League schools on the planet, a career that I adore, my precious health, the know-how to raise my children healthily, a digestive system that’s on fire and clear, glowing  skin after years of hard work (whaaahooo!), a gorgeous home, I live in a stunning sunny city, access to beautiful organic produce, ohhh there’s just so much to be grateful for!! 

I have a lovely lunch planned soon so I’m making this short, but I leave you with this truly divine recipe, a great one to have on hand for many occasions or school lunch boxes.

A quick note on sweeteners, you can replace the suggested syrups with brown rice syrup if you are following a sugar-free or low-fructose diet. The sweetness from the ripe banana is gorgeous as is and doesn’t need a heck of a lot of sweetening up.



1/4 cup + 2 tbsp ground flax seeds
3/4 cup water
2 cups almond meal
1/2 cup desiccated coconut
1/2 cup millet flakes, quinoa or coconut flakes
1 tsp ground organic cinnamon
A pinch of pink salt
2 tsp baking soda
1/4 cup coconut oil, melted
1/2 cup maple syrup (you could also use coconut nectar or raw honey)
2 large bananas
A handful of walnuts, shelled and roughly chopped
1 extra banana, to decorate, sliced


  1. Preheat the oven to 180C. Grease and line a loaf tin.
  2. Combine ground flax seeds with the water and refrigerate for 10-15 minutes. The mixture will become gelatinous. 
  3. In a large bowl, combine the almond flour, coconut, flakes of choice, cinnamon, salt and baking soda.
  4. In a blender (always my preferred method!) or separate bowl, mix together the mashed bananas, coconut oil and maple syrup.
  5. Combine the wet ingredients into the dry and then fold through the walnuts. 
  6. Pour into the loaf tin and decorate with banana or extra walnuts. 
  7. Bake for 35-45 minutes or until golden and leave to almost completely cool on a wire rack before slicing. 

Serve with a little coconut oil as butter or just enjoy on it's own. This is divine and great for kids lunches! 

*Refined Sugar-free


Hayley Richards

Hello! I'm Hayley - a certified nutritionist and holistic health coach by trade, a living & whole-foods chef and wellness enthusiast by passion. I'm amazingly blessed to live in sunny Nelson NZ with my gorgeous partner and three delicious daughters.