Banana Nut Loaf

Ingredients:

5 large over-ripe bananas
1 cup almonds
2 cups pecans
1 cup of buckwheat or brown rice flour
1/2 cup of maple syrup
3 Tbsp chia seeds
2 Tbsp cinnamon

Directions:
Start by pre-heating the oven to 300 degrees . Then blend the almonds and pecans in a food processor so that they form a flour-like consistency; this should take about 30 seconds. Once the mixture is smooth, add it to a mixing bowl with the buckwheat flour, maple syrup, chia seeds, and cinnamon, mixing them all together. Next, mash the bananas together until smooth before stirring them into the flour/nut mixture; at this point the mixture should be nice and sticky. Grease a loaf tin with coconut oil and then pour in the mix and allow it to bake for about an hour. Slice and store in snack-size freezer bags for the perfect travel treat! They will defrost naturally in your carry-on or backpack!