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BANANA WALNUT LOAF 
PROTEIN RICH w/ a hint of warming spice  


Get over the fear or guilt of consuming carbs with this protein rich, high quality-carbs loaf that is absolutely delicious. With all the food fads that fight to win your attention and the food industry tricks that triggering crappy-food addiction, it’s no wonder people are confused about carbs. And fats and protein for that matter too. When you switch to whole-foods, and mostly plant-based, whole foods, you can heal your relationship with carbs. Really! 
If you are making this as a dessert option check out TERI'S TIPS below for the Maple Crème Drizzle option to drizzle over the loaf. It is so good.




  • Breakfast, or snack
  • Vegan, gluten-free
  • Prep time: 10 minutes, bake time 45 -55 minutes
  • Makes one 9 x 13” loaf
 
 WET INGREDIENTS:
 
1 tbsp flax meal, mixed with 3 tbsp water, let stand 5 minutes
1½ cups ripe bananas, mashed – approx. 3 large
1/3 cup organic plant milk, soured by adding 1 tsp apple cider vinegar, let stand 5 minutes
1/4 cup walnut oil or coconut oil, melted                           
1 tsp pure vanilla extract
 
DRY INDGREDINTS:
 
1 cup organic quinoa flakes
1 cup almond meal
½ cup buckwheat or teff flour
¼ cup coconut sugar, to taste
1 tsp each cinnamon, cardamom, ginger powder or 2 tsp pumpkin spice, plus extra to top
1 tsp baking powder and ½ baking soda, non-alum                                  
Pinch sea salt
1/2 cup walnuts, chopped, reserve some for the top
 
DIRECTIONS:
  1. Preheat oven to 350F and line loaf pan with parchment paper or oil lightly.
  2. Mix the wet ingredients in a large measuring cup or smaller bowl and set aside. 
  3. Combine all the dry ingredients in a large bowl then stir in the wet ingredients until just mixed.
  4. Using a spatula, scrape the mixture into the prepared loaf pan and with a walnut and a touch of cinnamon or pumpkin spice if desired.
  5. Bake in preheated oven for 50 - 65  minutes or until a toothpick inserted into the center of the loaf comes out clean. 
  6. Place on a cooling rack with parchment paper beneath it if you plan to drizzle with SunButter Cream. Optional yet oh so good and it is so impressive to look at too.
  7. Let cool completely before slicing storing extras in the fridge up to one week or wrap in parchment and freeze in a Zip lock bag up to one month.        
​
SUNBUTTER MAPLE VANILLA CREAM w/ cacao powder
Using a small mason jar, mix together:

2 tbsp SunButter
3-5 tbsp non-dairy milk
1-3 tsp maple syrup
½ tsp vanilla

1 tsp cacao powder, optional

Adjust thickness and sweetness to taste and add a pinch of sea salt if desired. It's so good! 
Drizzle over the loaf and top with a sprinkle of seeds or nuts and sea salt as desired.


TERI’S TIPS: 
  • Chocolate fans, add chopped organic, dark chocolate pieces or my favorite -¼ cup 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.
  • Making this as a simple breakfast loaf is almost as good as with the topping.
  • If you are ordering from the suggested companies, look for discount codes here

Teri Gentes - Whole Self Lifestyle Wellness
International Speaker|Self-care Coach|Author|Chef|Trainer|Ambassador
Certified Wellness and Nutritional Consultant, Personal Trainer,
Yoga and Group Fitness Instructor

Recipes property of Teri Gentes - Permission required to reprint

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