One adaptation I made was to use my trusty Cuisinart food processor
- Preheat the oven to 350 degrees F.
- Put either a silicon liner into your 8" x 4" loaf pan, or cut parchment paper to fit (no greasing needed in either of these cases-- otherwise, with just a regular loaf pan you may want to grease it up). I cover the bottom of the pan (on top of the parchment) with 1/4 C. chopped walnuts
- 1/4 C. organic cane sugar (original recipe calls for agave syrup)
- 1/4 C. liquid extra virgin coconut oil (liquify in advance in bowl over bowl of hot water)
- 1/4 C. unsweetened applesauce (I ran 2 small organic apples up in my blender in advance)
- 2 large eggs
- 1 tsp. vanilla extract
- 2 T. water
- 1 1/3 C. mashed ripe bananas
- 1 1/4 C. brown rice flour
- 3/4 C. organic quinoa flour (I grind organic quinoa in my Vitamix)
- 1/4 C. arrowroot starch
- 1 T. baking powder
The last ingredients I add to the processor bowl are:
- 1/4 C. ground flaxseed (grind in coffeebean grinder or Vitamix)
- 1/2 tsp. celtic sea salt (this is the salt with the 80+ minerals in it)
Process until smooth. Remove the lid and spoon into the loaf pan (parchment paper should cover sides of pan since this recipe does rise beautifully). Bake for about 1 hour-- test at 50 minutes (with toothpicks) since some ovens "bake faster" than others. Cool on a wire rack.
My husband commented on how nicely it sliced up compared to some "conventional" banana loafs from our baking past-- I'm guessing this will be the best gluten-free banana nut bread you ever eat. Enjoy!
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looks and sounds great I will be making this one. God bless.
ReplyDeleteHi Patricia--- I think you will love it! My mouth just waters thinking about it lol
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