
This gluten-dairy- and egg-free recipe is a great way to use up ripened bananas. Just put them in the freezer without peeling them and they will be there when you need them.
??? | vegetable oil spray | ??? | |
??? | Egg Replacer | ??? | |
??? | hazelnuts, shelled, half finely ground, half chopped | ??? | |
??? | brown rice flour | ??? | |
??? | arrowroot | ??? | |
??? | baking soda | ??? | |
??? | salt | ??? | |
??? | ground cinnamon | ??? | |
??? | canola oil | ??? | |
??? | maple syrup | ??? | |
??? | bananas, small, very ripe, mashed | ??? | |
??? | lemon juice, freshly squeezed | ??? |
If arrowroot is not available, replace it with about 1/3 cup (45 g) of cornstarch.
per 1 serving (60 g)
Amount % Daily Value |
Calories 170 |
Fat 6 g 9 % |
Saturated
0.5 g
3 % |
Cholesterol 0 mg |
Sodium 110 mg 5 % |
Carbohydrate 28 g 9 % |
Fibre 2 g 8 % |
Sugars 7 g |
Net Carbs 26 g |
Protein 2 g |
Vitamin A 0 % |
Vitamin C 4 % |
Calcium 2 % |
Iron 5 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Fruits | ½ |
Fats | 1 |
Other Foods | ½ |
I may have done something wrong here because my bread turned out very dry, crumbly and gritty. I noticed the batter wasn't as creamy as the gingerbread recipe. If I make again I will add more liquid or less flour. I wonder how it would turn out if I added the same homemade applesauce that the gingerbread called for?
Made my own brown rice flour in my vitamix blender. Also added some chocolate chips!