So, if you're a friend on Facebook, you saw my evening happy post - finally, a great-tasting, gluten and grain-free loaf bread. I've had many failures, even following recipes. From cookbooks. Dismal. Soggy. Ick...But, not this one. This. Is. Really. Good. Better yet, if you are watching your carbs, you'll be really happy because I used erythritol. My sugar eaters - worry not - all versions of the recipe are included. I have visions of cranberry-orange bread and lemon-poppy seed bread dancing in my head...
1/4 cup coconut flour
2 teaspoons tapioca or arrowroot starch
2 tablespoons ground golden flax seed
2 large eggs
1 banana, peeled
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup erythritol + 1/4 cup water or 1/4 cup honey or dark maple syrup - don't use the water with honey or syrup
2 teaspoons vanilla extract
1/2 cup pecans, toasted and chopped
Preheat the oven to 350 degrees.
Grease and line a 3x7 loaf pan with parchment.
In a large bowl, combine the coconut flour, tapioca or arrowroot starch, ground flax seed, salt, and baking soda - whisk together.
In a separate bowl, beat the eggs, banana, cinnamon, ginger, erythritol, water, and vanilla to combine.
Pour the wet ingredients into the dry and stir to combine thoroughly.
Fold in the pecans.
Pour into prepared pan.
Bake for 40-45 minutes, or until toothpick inserted comes out clean.
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This dish looks great! I would love it if you linked up this recipe to my comfort foods blog hop for a chance to win a Wilton donut pan: http://bit.ly/yMcu5R
ReplyDeleteHow great! I'll be making this for my gluten resistant friends. Thanks for the recipe!
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