What’s more, it’s all in the safe realm of no gluten, dairy, eggs, soy, or other treacherously mind-blowingly stomach-aching ingredients for the Bubble Child-est of us. Yahoo!
Flax seed goo has been my remedy for replacing eggs, butter, dairy, and all other forms of binding fats in baking. The flax seeds take a minimum of 4 hours at room temperature or a maximum of one day to chill out in the fridge (oh, puns)/soak before throwing in the blender to create your magic. And it is magic, indeed. This bread is pretty delectable.
(dairy, nut, gluten, soy, egg, corn, many-things-but-delicious free!)
4 medium bananas
1/2 cup honey (or 1/3 cup agave nectar for vegan)
1 cup flax seed goo*
1 tsp. pure vanilla extract
1 1/2 cup brown rice flour
2/3 tsp. baking powder
2/3 tsp. baking soda
heaping 1/4 tsp. sea salt
1/4 cup your favorite gluten-free dark chocolate chips
Preparation time: 5 minutes
Cook time: 50-55 minutes
Yields one loaf banana bread
1. Pre-heat oven to 425 degrees Fahrenheit. Oil and flour (with olive or high heat oil and brown rice flour) a bread dish. Set aside.
2. In large mixing bowl, mash bananas. Mix in honey, flax seed goo, and vanilla extract.
3. In separate medium bowl, mix flour, baking powder, baking soda, and sea salt.
4. Mix dry ingredients into wet ingredients until batter forms. Fold in chocolate chips. Pour batter into prepared bread dish.
5. Bake at 425 degrees Fahrenheit for 10 minutes. Reduce heat to 375, and cook for another 40-45 minutes, or until center is firm, but edges are not burnt.
Preparation time: 4 hours – one day
Yields about 3.5 cups flax seed goo.
Keeps for up to 4 days.
Soak flax seeds in water in an airtight container at room temperature for up to four hours, or keep in refrigerator for up to one day. Blend until pureed. There’s our “goo”.