Gluten free. Dairy free.
After more than four years of experimenting with a gluten free diet, and three years of adhering to it strictly, I am so excited to be sharing with you one of my favourite gluten free go-to recipes. No gluten means it is kind on your intestinal lining, which can become “leaky” with exposure to gluten (see our other blogs for more info). This bread is moist, it’s filling and it’s packed full of goodness. The almond and linseeds offer a great source prebiotic fibres to keep our gut bugs happy, as well as being rich in minerals and healthy oils (monounsaturated and polyunsaturated fats, especially omega-3, omega-6 and omega-9).
If you’re going gluten free there a few staple flours you will need to have in your pantry for baking. Almond meal, tapioca flour and brown rice flour are all great to have on hand, which can be bought by weight from whole-food stores such as The Source or packaged from health food stores, or the health section of the supermarket. Be sure to keep your almond and linseeds stored in a cool place during the summer, to avoid oxidation and spoilage of the healthy oils within. Note that some of the healthy oils within nuts and seeds are lost in the baking process, but cooking will not cause them to go rancid and spoil in the way that improper storage can.
I hope you enjoy this bread as much as I do!
- 2 large banana (ripe or overripe)
- 2 eggs
- 3 Tbsp coconut oil, melted
- 2 Tbsp honey (optional)
- 1 cup nut milk
- 1 tsp cinnamon (optional)
- 2 tsp gluten free baking powder
- ½ cup almond meal
- ½ cup ground linseeds/flaxseeds
- ½ cup rice flour (brown or white)
- ½ cup tapioca flour
- Mash the bananas in a large bowl
- With a fork whisk in the eggs, coconut oil, honey and nut milk
- Stir in the remaining dry ingredients
- Pour into a lined rectangular bread/cake tin
- Bake in the oven (175 degrees C) for approx 50 minutes, or until cooked through.
By Lucy Mason, Naturopath