Thursday, July 29, 2010

Gluten Free Banana Bread or Flax Muffins



Banana Bread (gluten free)
1/3 cup canola oil
2/3 brown sugar
2 large eggs
1 tsp vanilla extract (I substituted with pumpkin spice)
1 3/4 cups of gluten free flour
1 tsp xantham gum
2 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1 1/2 cups mashed ripe bananas
1/2 cup finely chopped pecans or walnuts
1/2 cup raisins

Preheat oven 350F. Grease 9x5 inch non-stick loaf pan.
Mix with electric mixer: oil, sugar, eggs, vanilla (pumpkin spice).
Add flour, gum, salt, powder, cinnamon to egg mixture, alternating with bananas.
Beat until smooth
Stir in nuts and raisins
Transfer to pan and bake for ~1 hour


Flax Muffins (gluten free)
1 1/2 cup gluten free flour w/1 tsp xanthum gum
1 1/2 cup flaxseed meal
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cups shredded carrots
2 peeled and shredded apples
1/2 cup raisins
1 cup chopped nuts
3/4 cups Almond milk
2 eggs beaten
1 tsp vanilla (I substituted with pumpkin spice)

Mix together flour, xanthum gum, flaxseed meal, brown sugar, baking soda, baking powder, salt and cinnamon in large bowl.

Stir in carrots, apples, raisins and nuts.
Combine milk, beaten eggs and pumpkin spice.
Pour liquid ingredients into dry ingredients.
Stir until all are moistened...do not over mix.
Fill in muffin tins or 9x5 inch pan.
Bake at 350 degrees for 45 mins in pan OR 20 mins as muffins

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