Flour Power: Gluten-free Baking Ingredients
Gluten-free baking is easier than ever with alternative options like these.
Medium
20 MIN
This hearty banana bread is bursting with fresh blueberries, perfect for dessert at a Sunday brunch. Make sure to let the bread cool completely before slicing.
Ingredients
SERVINGS: 1 Loaf(s)
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup medjool dates (soaked in hot water then drained)
- 1 teaspoon apple cider vinegar
- 1/2 cup plant-based milk (such as cashew, oat or almond)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 2 cups oat flour
- 1/2 cup add-ins: walnuts, raisins or chocolate chips (optional)
- 1 teaspoon vanilla
- 3 bananas
- 1 cup blueberries
Instructions
Preheat oven to 350°. Line a 9 X 5-inch loaf pan with parchment or a light coating of oil.
Mix ground flax seeds with water and set aside. Add apple cider vinegar to the plant-based milk and let curdle. In a separate bowl mix together all dry ingredients. Add optional ingredients if desired. Set aside.
In a food processor combine dates, plant-based milk-vinegar mixture and vanilla. Blend until smooth and then add bananas and flax seed mixture. Once well combined add mixture to the bowl of dry ingredients. Add blueberries and stir until well combined. Pour into loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of bread comes out clean.
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