GF/DF Banana Bread (with Flax, Almond, and Quinoa Flour)
1 Cup Milled Flax Seed
2/3 Cup Blanched Almond Meal
2/3 Cup Quinoa Flour
4 teaspoons Baking Powder
1/4 teaspoon salt
2 teaspoons Baking Soda
1/4 cup sugar (you could also use honey)
1/4 cup Earth Balance Buttery Spread Melted
3 extra Small Bananas mashed
1/4 cup walnuts
water to textured desired (see cooking instructions)
Preheat oven to 375F
Mix dry ingredients together. Gently beat eggs together, add to dry mixture. Add melted Earth Balance Buttery Spread (or you can use any oil you please). Add bananas, and walnuts. Mix well. Add water a little at a time until you get the desired consistency to pour thickly into your loaf pan. The more water, the longer it takes to cook.
I used a Pyrex bread pan with parchment paper, cooked 375F for about 45 mins.
I was impressed with the results from this experiment. I love using Quinoa flour, it has a texture close to wheat flour, and it's a complete protein. This bread has 7.2 grams of protein and 5.5 grams of fiber. However, it would be a little high in fat and calories. Next time, I think I'm going to try leaving out the oil and adding apple sauce. I also think it would be sweet enough without any added sugar. After doing those modifications I think this bread would be even better for you.
I'll try this as soon as I can and will revise this post to let you know how it turned out.