Cranberry Banana Quinoa Bread

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Cranberry Banana Quinoa Bread

 

This gluten and dairy-free version of this festive

bread will make a delicious addition to your holiday

breakfast menu.

 

Serves 9

 

3/4 cup quinoa flakes

1/2 cup garbanzo bean flour

1/3 cup potato starch

1/3 cup tapioca flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp xanthan gum

11/4 cups ripe mashed banana pulp (about 3 bananas)

substitute for 2 large eggs (EnerG)

1/3 cup non-hydrogenated, non-dairy margarine, melted, cooled

1/2 cup granulated sugar

1/2 cup dried cranberries

1/4 tsp freshly squeezed lemon juice

 

Ingredient Option: substitute canola oil for the margarine.

 

Preheat the oven to 350°F. Lightly grease an 8½ by 4½

by 2½-inch loaf pan with a small amount of margarine.

 

Combine the quinoa flakes, bean flour, potato starch,

tapioca flour, baking powder, salt and xanthan gum in

a large bowl. Mix together with a whisk and set aside.

Whisk the mashed bananas, egg substitute and margarine together

in a bowl. Add the sugar, cranberries and lemon juice;

mix until blended. Gently stir the banana mixture into

the flour mixture until just combined. Do not over mix

the batter.

 

Pour the batter into the prepared loaf pan and bake

until lightly browned, about 40 minutes. Allow the

bread to cool completely in the pan, about 1 hour.

Turn the bread out onto a cutting board and, using a

serrated bread knife slice the bread into 3/4-inch

thick pieces. Arrange on a platter and serve.

 

 

Nutrition Info

Per Serving (97g-wt.): 280 calories (90 from fat), 10g

total fat, 1g saturated fat, 5g protein, 44g total

carbohydrate (3g dietary fiber, 20g sugar), 45mg

cholesterol, 260mg sodium

 

source: www.wholefoodsmarket.com