Recipe: Gluten-Free, Dairy-Free Banana Raisin Nut Bread.
Two of my favorite kids came over our place tonight and we decided to bake something (something easy).
I got really good at baking bread over the past few years, but had to basically relearn how to bake when I found out about my gluten allergy early last year. Almost every time I bake I make up a new recipe in the hopes that I will find a bread that is satisfying to my former gluten loving self. Here’s what we tried tonight:
Ingredients:
- 2 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon whole flaxseed
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 2 eggs
- 1 banana
- 1 tablespoon vanilla extract
- 1 tablespoon coconut oil
- 2 tablespoons coconut milk
- 1 tablespoon agave or honey (this is only if you want a sweet loaf of bread. I didn’t add any agave or honey to this recipe and it tastes good to me but I could see how other might like it a little sweeter)
- 1/2 cup mixed golden and dark raisins
- Handful of sunflower and pumpkin seeds for sprinkling on top
- Preheat oven to 300 degrees.
- Combine almond flour, baking soda, salt, flaxseed, cinnamon, nutmeg, cloves, and allspice in a bowl.
- Whisk the eggs and add the banana, coconut oil, vanilla extract, and coconut milk.
- Mix the wet ingredients with the dry ingredients.
- On a well oiled and floured surface shape the dough into a loaf (or scoop it into a bread pan)
- Sprinkle pumpkin and sunflower seeds (or whatever seeds you’d like) over the top of the loaf.
- Cook for 40 minutes (I live at high altitude so you may have to add 5-10 minutes to this time)
- Let cool and serve!
