| OWL Venice
Mixed Berry Plantain Bread
Total Time: 1 hour 10 minutes | Servings: 12 slices
with almond flour, eggs, coconut sugar, ghee, lemon zest and mixed berries with a lemon monk fruit glaze drizzled on top
Ingredients:
- ⅓ cup coconut sugar
- 2 large plantains *ripe*
- 2 eggs
- ⅓ cup melted ghee
- ⅓ cup coconut yogurt
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 1/2 cups almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ cup diced strawberries
- ½ cup blueberries
- ½ cup raspberries
Monk Fruit Glaze:
- 1 ½ cups powdered monk fruit
- ¼ cup melted ghee
- 1 tsp lemon zest
- ½ lemon juice
- 1 Tbsp water (or almond milk)
Directions:
- Preheat the oven to 350°F and line a bread pan with parchment paper.
- To a large mixing bowl, mash your ripened plantains until they start to liquify. Then add in the coconut sugar, two eggs, melted ghee, coconut yogurt, lemon zest and vanilla and cream together.
- To the same bowl add in the almond flour, cinnamon, baking powder and sea salt. Fold the dry ingredients into the wet ingredients and then fold in the berries.
- Pour the batter into the loaf pan and bake for 45-50 minutes.
- While the bread is baking, make the glaze by whisking together the melted ghee, powdered monk fruit, lemon juice, lemon zest and water. The glaze should be a runny consistency.
- Once the bread is done baking, remove from the oven and let cool slightly. Pour the glaze over the plantain bread and serve!
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.