Here's a tried and tested treat for those who suffer from WHEAT sensitivity.
U will need to grease a 8x3 loaf pan.
Dry Mixture - In a large bowl combine:
1 cup Bobs Red Mill gluten free flour
1/2 cup Almond flour
1/3 cup brown sugar
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
Wet Mixture - In a small bowl combine:
3 small ripe bananas(mashed)
1/4 cup olive oil or any vegetable oil
1 egg
2 tbsp grounded flax seed
1/3 cup non-dairy milk
1 tbsp. vanilla extract
Topping:
Any topping of your choice would do. I used grounded flax seed + ovaltine powder
Preheat oven at 350 degrees F. Fold wet mixture into dry, do not overmix. Pour into a greased 8x3 loaf pan. Sprinkle with topping. Bake for 30 mins or when toothpick when inserted in loaf, comes out clean.
Enjoy.
For more information on food hypersensitivity, click on following link WHFoods: Allergy Avoidance Diet
U will need to grease a 8x3 loaf pan.
Dry Mixture - In a large bowl combine:
1 cup Bobs Red Mill gluten free flour
1/2 cup Almond flour
1/3 cup brown sugar
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
Wet Mixture - In a small bowl combine:
3 small ripe bananas(mashed)
1/4 cup olive oil or any vegetable oil
1 egg
2 tbsp grounded flax seed
1/3 cup non-dairy milk
1 tbsp. vanilla extract
Topping:
Any topping of your choice would do. I used grounded flax seed + ovaltine powder
Preheat oven at 350 degrees F. Fold wet mixture into dry, do not overmix. Pour into a greased 8x3 loaf pan. Sprinkle with topping. Bake for 30 mins or when toothpick when inserted in loaf, comes out clean.
Enjoy.
For more information on food hypersensitivity, click on following link WHFoods: Allergy Avoidance Diet
