This bread has no gluten, dairy or eggs.
Happy Sunday! Hope you are having a good weekend. Ours has been crazy per usual but I did manage to get some baking done. You are going to love this banana cranberry bread. It's very seasonal and full of flavor.
Here are details for this recipe:
Ingredients:
- 1.5 cups Bob's Red Mill almond flour
- 1/2 cup Bob's Red Mill coconut flour
- 2 tbsp Navitas Organics hemp seeds
- 2 tbsp shredded coconut
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsweetened almond milk
- 2 bananas
- 1/2 cup cranberries
- 2 tbsp coconut oil
- 1 tsp vanilla
- 1 tbsp agave syrup
- 1 tbsp apple cider vinegar
- 1 flax egg ( 2 tbsp ground flax seed+6 tbsp water)
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Preheat the oven to 350F and grease the bottom of your muffin tray. Stir the flax seed with water and let it sit for about 10 minutes until it has a gel-like consistency. In the meantime, peel the banana and puree with the cranberries in a blender until smooth. You could also mash the bananas and leave the cranberries whole but my kiddos would not eat the bread this way. Mix the dry and wet ingredients in separate bowls. Combine the wet and dry ingredients together. Add the baking soda, baking powder and apple cider vinegar last. Sprinkle coconut sugar on top (about 3/4 tbsp) The coconut sugar will help brown the top of the bread to give it a nice color. Bake at 350F for 25 minutes or until a knife comes out clean. Allow to cool on a rack. Freeze immediately or store in the fridge for a few days.
Here is the nutritional info for this yummy bread! I love the texture. It is soft and flavorful with a brownie-like consistency.
How does this look for breakfast? With my kiddos, some sunbutter is a must. How do you enjoy your bread in the morning?
I hope you enjoyed this post. Thanks for visiting!
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