Patience is a virtue. Whoever said that was not a baker. I love to bake which coincides with the fact that I love to eat. The issue I have with being vegan and gluten-free stems from the problem with what ingredients that go into baking delicacies for our species that are not homemade. To make sweets tasty, manufactures add a lot of fat and sugars which in turn protrudes my stomach, screws with my cholesterol and not to mention that lying bathroom scale.
What to do? I play around with a lot of recipe and try and cut out the fats and sugars, more of a hit or miss style of baking. However, when I finally achieve nirvana, I forget what I have added or deleted. My brilliant husband suggested I jot as I add or delete and not mish-mosh my way through life as an accidental baker. Good idea and hence I now have a delicious recipe to share.
Vegan Gluten-Free Banana Bread
Preheat oven to 350F
5 ripe bananas
3 tbsps. Chia seeds
2 cups Almond flour
¼ cup maple syrup
2 ½ tsp. baking soda
Pinch of salt
1 tsp. vanilla extract
Add nuts, seeds, chocolate chips and whatever else you enjoy. I didn’t measure but I feel it was around a cup, with the chocolate chips being about ¾ of the mix.
In one bowl, smash the bananas and add the rest. Stir it up, mix it up and add it to a pre-oiled (I used olive oil and not the spray) loaf pan. Into the oven for 40-45 minutes. Done when the fork comes out clean.
Wait ten minutes to unmold the bread, unlike my 2 minutes that I actually waited. It needs the 10 minutes to settle. A word to the wise, don’t make this bread when you are hungry, or that awful lying bathroom scale may be telling the truth.