Egg-Free Pumpkin and Banana Brown Rice Bread

Serves 10
Time 1 hour and 15 minutes


100g buckwheat flour
150g brown rice flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp vanilla extract (optional)
3 ripe bananas, mashed
1 cup mashed pumpkin (steam and mash)
200ml milk or coconut milk
½ cup olive oil or rice bran oil

1 punnet strawberries, blended into puree or coulis
coconut yoghurt
dried mango, chopped


Preheat oven to 180 degrees.

Grease and lightly flour a medium size loaf pan. Combine all dry ingredients in a mixing bowl.

In a separate bowl, mash the bananas, vanilla extract, mix coconut milk and oil. Add the dry ingredients to the banana mixture and mix to combine. Pour the batter into the tin and bake for 50-60 minutes or until a skewer is inserted in the middle of the loaf and comes out clean.

Leave to cool on a wire rack before cutting into slices. Top with coconut yoghurt, strawberries and dried mango to serve.