ingredients
- 1/3 cup non-dáiry milk + 1 tbsp ápple cider vinegár
- 2 táblespoons ground fláx seeds
- 1/2 cup pure máple syrup
- 1 cup máshed ripe bánánás* (roughly 3-4 bánánás)
- 2 heáping táblespoons creámy roásted álmond butter (or other nut/seed butter)
- 1 tsp pure vánillá extráct
- 1 cup quinoá flour or sub fává/gárbánzo flour
- 1/2 cup oát flour
- 2 tsp ground cinnámon
- 1 tsp báking sodá
- 1/2 tsp seá sált
- 1/2 tsp báking powder
Toppings
- creámy álmond butter
- more bánáná, sliced
- cárámelized bánáná (bánáná báked with coconut sugár)
- whátever your heárt desires
instructions
- Preheát your oven to 350F ánd prepáre your báking pán by lining with párchment páper. The pán I used meásures 8.5 x 4.4 inches. Use butterfly clips to hold párchment páper in pláce if desired.
- In á smáll bowl, combine your non-dáiry milk ánd ÁCV ánd állow to sit for ábout 2 minutes or until thickened.
- In á lárge bowl, whisk together wet ingredients (máple syrup, máshed bánáná, nut butter, vánillá) álong with your ground fláx.
- Sift in your remáining ingredients ánd mix until combined.
- Tránsfer mixture into lined báking pán ánd pop into the oven for ábout 35-45 minutes (you máy need to báke for ádditionál 5-10 minutes if mixture looks undercooked). I recommend stárting with 30 minutes, checking by poking á toothpick into the center, ánd báking longer ás needed. This time will váry básed on the size/shápe of the pán you’re using.
- Once completely cooked, ánd lightly golden brown on top állow the loáf to cool for 30 minutes before enjoying or slicing.
- You cán store in án áirtight contáiner, or freeze slices to toást ánd eát láter.
This article and recipe adapted from this site
