BANANA CRANBERRY LOAF w/ SESAME SEEDS
A fabulous, high-protein, gluten-free banana loaf made with almond, chickpea and quinoa flour, ripe bananas and date paste to sweeten. Use a chia/flax egg or a pastured egg and infuse with healthy fats from almond/hazelnut butter from @nutstoyounutbutter. Frozen cranberries infuse added nutrients and a tart, wake up your tastebuds satiety. Whole foods baby! So good and so good for you! That's the way to eat with no guilt, nor a bloated gluten/glyphosate gut or crazy insulin spike. Make this filling, fiber rich, gluten-free loaf as a super breakfast bread or protein-rich snack with a warm drink.
WET INGREDIENTS:
1 tbsp flax and or chia meal, mixed with 3 tbsp water, let stand 5 minutes
1½ cups ripe bananas, mashed – approx. 3 large
1/ 4 cup date paste (1/2 cup pitted dates topped w/ boiling water to soften then pureed)
1/4 cup organic plant milk, soured by adding 1 tsp apple cider vinegar, let stand 5 minutes
1/4 cup nut butter like the almond, hazel nut combo or your favorite
1 tsp pure vanilla extract or ½ tsp vanilla powder
DRY INDGREDIENTS:
1 cup organic quinoa flour (ground in a spice grinder)
1 cup almond meal
½ cup buckwheat or teff flour
1 tsp each cinnamon and ginger powder
1 tsp baking powder and ½ tsp baking soda, non-alum
Pinch sea salt
½ cup walnuts, chopped, reserve some for the top
½ cup cranberries, fresh or frozen, roughly chopped, plus extras to top
OPTIONAL: add ¼ cup organic coconut sugar, if you prefer a sweeter loaf
DIRECTIONS:
TERI’S TIPS:
A fabulous, high-protein, gluten-free banana loaf made with almond, chickpea and quinoa flour, ripe bananas and date paste to sweeten. Use a chia/flax egg or a pastured egg and infuse with healthy fats from almond/hazelnut butter from @nutstoyounutbutter. Frozen cranberries infuse added nutrients and a tart, wake up your tastebuds satiety. Whole foods baby! So good and so good for you! That's the way to eat with no guilt, nor a bloated gluten/glyphosate gut or crazy insulin spike. Make this filling, fiber rich, gluten-free loaf as a super breakfast bread or protein-rich snack with a warm drink.
- Breakfast, or snack
- Plant-based, gluten-free, high protein
- Prep time: 10 minutes, bake-time 50-55 minutes or until a toothpick in the center comes out clean
- Makes one 9 x 13” loaf
WET INGREDIENTS:
1 tbsp flax and or chia meal, mixed with 3 tbsp water, let stand 5 minutes
1½ cups ripe bananas, mashed – approx. 3 large
1/ 4 cup date paste (1/2 cup pitted dates topped w/ boiling water to soften then pureed)
1/4 cup organic plant milk, soured by adding 1 tsp apple cider vinegar, let stand 5 minutes
1/4 cup nut butter like the almond, hazel nut combo or your favorite
1 tsp pure vanilla extract or ½ tsp vanilla powder
DRY INDGREDIENTS:
1 cup organic quinoa flour (ground in a spice grinder)
1 cup almond meal
½ cup buckwheat or teff flour
1 tsp each cinnamon and ginger powder
1 tsp baking powder and ½ tsp baking soda, non-alum
Pinch sea salt
½ cup walnuts, chopped, reserve some for the top
½ cup cranberries, fresh or frozen, roughly chopped, plus extras to top
OPTIONAL: add ¼ cup organic coconut sugar, if you prefer a sweeter loaf
DIRECTIONS:
- Preheat oven to 350F and line the loaf pan with parchment paper or oil lightly.
- Mix the wet ingredients in a large measuring cup or smaller bowl and set aside.
- Combine all the dry ingredients in a large bowl and stir in the wet ingredients until mixed.
- If using, add coconut sugar at this time.
- Using a spatula, scrape the mixture into the prepared loaf pan and top with the reserved almonds and walnuts and a touch of cinnamon or pumpkin spice if desired.
- Bake in preheated oven for 45 - 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool on a rack before slicing
- Store extras in the fridge up to one week or wrap in parchment and freeze in a Ziplock bag up to one month.
TERI’S TIPS:
- Chocolate fans, add chopped organic, dark chocolate pieces or organic raw cacao nibs
- Baking time varies depending on your oven heat. Your loaf is done when a toothpick stuck into the thickest part of the loaf comes out clean.
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