Tuesday, July 16, 2013
Gluten Free Blueberry Banana Bread
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Slightly sweet, incredibly moist banana bread studded with fresh blueberries and topped with a sweet crunchy layer of pumpkin and sunflower seeds. No one will ever know it's gluten free!
Gluten Free Banana Bread
yields 3 mini loaves or 1 large loaf
6 tbl water
2 tbl ground flax seeds
3 very ripe bananas
1/2 cup coconut butter
1/2 cup organic light brown sugar
1/4 cup organic cane sugar, plus 2 tbl for dusting
2 cups gluten free all-purpose baking flour (I use Bob's Red Mill)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cup fresh (not frozen) blueberries
1/2 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
Preheat the oven to 350.
Grease 3 mini loaf pans or 1 large loaf pan.
Whisk together the water and ground flax and chill for 15 minutes.
Beat together the bananas, coconut butter, brown sugar and 1/4 cup cane sugar until light and fluffy. Whisk the flax mixture back together if it separated and add to the bananas.
Add the flour, baking powder, baking soda, cinnamon, vanilla and salt and combine. Stir in the fresh blueberries by hand.
Pour into your greased pan and sprinkle the remaining 2 tablespoons of cane sugar on top. Top with pumpkin seeds and sunflower seeds.
Bake for 45-50 minutes for mini loaves or an hour plus for larger loaves until a toothpick inserted in the center comes out almost (90%) but not completely dry. This will prevent your bread from cooking too long and becoming dry.