Banana bread (gluten free)

0 me gustan 1 comentario Receta por Librarychick4405

Banana Bread (gluten free) de librarychick4405 - Recipefy

300 g (10 1/2 oz) smashed ripe banana
3 free range / organic eggs
60 g ( 2 oz / 2 tablespoons) raw honey or organic maple syrup
1 teaspoon vanilla
60 g (2 oz/ 1/4 cup) macadamia nut oil or cold pressed olive oil
half teaspoon ground cinnamon
1/2 tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
200 g ( 2 cups/ 7 oz) ) almond meal
25 g (1/4 cup / 3/4 oz) ground flaxseed (linseed) or chia seed

T. Preparacion → 8 min

T. Cocinado → 25 min

1. Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. ( the lemon activates the bicarb). You can do this by hand in a large bowl or with a good blender such as a Vitamix.

2. Add the almond meal and flaxseed and mix well.

3. Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking. The size I used was: 10 1/2 cm wide and 26 cm long.

4. Spoon batter into the tin and bake for 45 minutes to 1 hour ( a skewer inserted into the centre should come out dry).

5. Cover the top with foil if over-browning.

6. Remove from the oven and allow to cool before turning out the loaf. Keeps in the fridge covered for up to 1 week.

entrantes, almond meal, banana, healthy, linseed February 22, 2015 01:58

Autor Teresa Cutter, Healthy Chef,

A nadie le ha gustado esta receta.

Librarychick4405 hace 7 años

Used cold-pressed coconut oil instead, loaf is much lighter and less dense than the photo, would be nice with dates or sultanas

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