Monday, February 11, 2013

Allergy free quinoa banana bread recipe

  • 1¼ cup Orgran all purpose flour
¾ cup quinoa flour (or 1 cup Quinoa flakes put through a blender until floury)
2 tsp baking powder

  • 2 tsp baking soda
½ tsp salt

  • ¾ cup sugar

  • 3 tbsps Nuttlex

  • 3 very ripe bananas, mashed, making about 1½ cups
¼ cup half and half goat’s cheese and goat’s milk, beaten smooth
  • 1 tsp vanilla essence

  • 4 tsps Orgran No egg whisked with 120mls water until thick

  • Adjust the oven rack to the middle position and preheat oven to 180°C.
  • Spray a medium loaf tin with olive oil.
Mix together the flours, baking powder, baking soda, salt and ¼ cup sugar in a large bowl.
  • In another bowl, mix the mashed bananas, half and half and vanilla essence together.
In a separate large bowl, beat the remaining ½ cup sugar with the Nuttlex for 3-5 minutes or until it is light and fluffy.
  • Slowly add the No Egg mixture and beat until smooth.
  • Turn the mixer down to low and beat in the quinoa flour until just blended.
  • Next mix in ⅓ of the banana mixture, then ½ the remaining flour, then ⅓ banana mixture, the rest of the flour and then remaining banana mixture .
  • After each addition, mix just until blended.
  • Do not over mix so stop mixing when the batter is still a little bit chunky.
Pour the mixture into the prepared loaf tin and smooth the top.
Bake at approximately 55 minutes or until a tooth pick inserted in centre comes out clean.
  • Rotate the banana bread after 15 minutes to ensure even cooking.
  • Cool the banana bread in the tin for 10 minutes.
  • Turn the loaf out and cool it on a wire rack.
  • Serve warm or at room temp with Nuttlex and honey.

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