Saturday, March 17, 2012

gluten free banana bread

What you need
Makes 1 loaf
300 gr smashed ripe banana
3 free range eggs
60gr honey or organic maple syrup
1 teaspoon vanilla
60gr cold pressed olive oil or macadamia nut oil
half teaspoon ground cinnamon
1/2 tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
200gr ( 2 cups ) almond meal
25gr (1/4 cup) ground flaxseed (linseed)
½ cup chopped walnuts
Preheat your oven to 160 C.

what to do
Combine smashed banana, honey, oil,
cinnamon, vanilla, eggs, bicarb and lemon. ( the lemon activates the bicarb). You could do this step in your trusty blender to ensure you blend up all the
base ingredients like a smoothie, then pour into a mixing bowl to finish off
the banana bread batter.
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then coat liberally with extra almond meal – this will prevent the cake from sticking.
Spoon batter into the tin
and top banana bread before baking with a ½ cup of chopped walnuts and a
lightly sprinkle of cinnamon.
Bake for 45 minutes to 1 hour and cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Serve warm or at room temperature by itself or with a little ricotta and honey.