Mornings are a rush at my place, so I’ve been on a quest for a healthy breakfast that I can have prepared in advance. Gluten Free toast and cereal are very high GI, and leave me starving an hour later, so I’ve been playing around with this recipe for a while.
Gluten free baked goods are often very high in carbohydrates, and high in sugar. This bread has about half the carbohydrates of traditional banana bread. It is not super sweet, but has a mildly sweet banana flavour, with a satisfying “nutty” flavour. For those who prefer it sweeter, it can be served with a drizzle of honey or maple syrup.
Store in an airtight container in the fridge, and it will keep for up to a week. To serve, reheat for 20-30 seconds in the microwave or lightly toast.
Gluten, dairy, and nut free. Contains egg and soy.
3-4 ripe bananas, mashed.
3 eggs, lightly beaten
1/2 cup of soy or alternative milk
2 teaspoons of vanilla essence
1/2 cup of Nuttelex or alternative oil
2/3 cup of quinoa flakes
1 1/3 cups of gluten fee self raising flour
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
2 tablespoons of Pepita seeds
2 tablespoons of sunflower seeds
pinch of nutmeg
pinch of salt
Preheat oven to 160 degrees.
Combine mashed banana, melted Nuttelex or oil, vanilla essence, soy milk and beaten eggs in a bowl. Mix well.
Sift flour, baking powder, cinnamon, nutmeg and salt into a large bowl. Stir in quinoa flakes, half of the Pepita seeds and half of the sunflower seeds.
Make a well in the dry ingredients. Pour the wet ingredients into the well, and then gently mix.
Grease a 25cm loaf tin with Nuttelex, and pour in mixture. Sprinkle top with remaining seeds.
Bake at 160 degrees for 45 minutes, or until a knife comes clean when poked into the centre of the mixture.