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Vegan elderflower, almond and oat mini loafs

For a laid-back weekend breakfast or brunch it’s worth making some yummy treats such as banana bread, waffles or muffins etc. These vegan elderflower, almond and oat mini loafs are super easy to put together - you can use muffin tins if you don’t have mini loaf tins. Also, if you don’t have homemadeelderflower syrup, use shop-bought cordial.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe bananas
  • 1 tsp cinnamon
  • 2 cups oats gluten-free, if needed
  • ½ cup ground almond
  • 1 apple peeled and grated
  • 1 Tbsp Elderflower syrup or cordial
  • 1 Tbsp sunflower oil
  • 1 cup almond milk
  • ½ cup sultanas

Method
 

  1. Preheat the oven to 180°C. Grease 4 mini loaf tins, then line them with parchment paper.
  2. Mash the bananas with a fork, then add the cinnamon, oats and ground almond.
  3. Combine gently, then add the grated apple, elderflower syrup, oil and enough almond milk to get a sticky, but not too thick batter.
  4. Fold in the sultanas, then spoon the mixture into the mini loaf tins.
  5. Bake in the middle of the oven for 20 minutes, then scatter some almond flakes on top and bake for another couple of minutes until the almond bits are golden.
  6. Let them cool in the tin, then serve them warm or at room temperature.