Thursday, April 4, 2013

Banana not bread

This is a recipe I created last night. It makes a loaf with a dark but not burned crust and is somewhat crumbly. Not too sweet with a good banana flavor. It was delightfully delicious and the kids enjoyed it very much. We ate the entire loaf today on butter and jelly sandwiches. YUM

Gluten free
Grain free
Dairy free


1/2 cup coconut oil
1/2 c agave nectar
2 ripe bananas
1 tsp vanilla

2 tbsp. chia seeds in 6 tbsp. water

3 tbsp. flaxseed meal
3 tbsp. hempseed meal

1/2 tsp baking powder
1/2 tsp baking soda

1 tsp cinnamon
1/2 tsp nutmeg
1 1/3 c buckwheat flour

1/2 c green smoothie
(I used a failed attempt at a green smoothie but you could use carrot juice apple juice, a milk you like, really whatever)

bake ~50 min @ 350 degrees F

I used a cast iron loaf pan

Preheat oven to 350 F

Step 1.

mash & mix together coconut oil banana, vanilla oil, & agave nectar

(when your measuring the coconut oil place 1/2 tsp inside your baking vessel)

place in fridge

Step 2.

mix chia seed and water in a small bowl and set aside

Step 3.

combine buckwheat flour, baking soda, baking powder, cinnamon, and nutmeg.

spread that oil around inside your pan

Step 4.

Take the coconut oil mixture out of the fridge you will want the oil to have solidified
mix in the now gelatinous chia seeds

mix in flaxseed and hempseed

just combine do not over mix

Step 5.

add flour mixture

mix to combine

add 1/2 green smoothie

again mix to combine

the batter will be very thick

Step 6.

scoop it out into your pan and spread it out

bake ~50min until and fork inserted comes out clean with no drag

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