Allergy free quinoa banana bread recipe

Ingredients

• 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

Method

• 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.