Gluten Free Quick Bread

 I love to make banana bread, zucchini bread, and pumpkin bread. I follow a simple recipe to make these quick breads. 

 

Ingredients for 1 loaf:

• 2 flax eggs
• 2 cups gluten free flour (1:1 replacement Like Josie's The Muffin & More)
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups banana, pumpkin, or zucchini
• 1/2 cup coconut oil
• 1/2 cup honey or agave

 

NOTE: 

• add 1/2 tsp cinnamon and 1 tsp nutmeg of making zucchini bread 
• add 1 tsp pumpkin pie spice if making pumpkin bread
• add 1 tsp vanilla if making banana bread
  

 

 

 

 

 

OPTIONS: Nuts, dried fruit, nut butter

Pictured: Pumpkin bread with walnuts and Artisana Hazelnut Cacao Spread

 

Instructions:

• Combine wet ingredients in a stand up mixer
• Slowly add in the dry ingredients
• Grease a loaf pan or use muffin liners and make into muffins
  

Bake at 350 for 45-60 minutes, until a knife inserted in the center comes out clean

Roasted Banana Bread, Gluten Free and Vegan

I had some dental work done and needed to have soft foods for a while. To add variety to my diet, I continually made modifications to my quick bread recipes.

One of my favorite modifications was adding a ROASTED BANANA to the top of my banana bread. 

This created a MOIST bread that was great for breakfast ... or dessert. I paired the bread with nut butter and fruit for breakfast ... and a chocolate nut spread (homemade or store bought products by Nutella or Don't Go Nuts).

I started with my popular Valentine Banana Bread Recipe and made modifications.

MY MODIFIED RECIPE

2 cups Pamela's Baking and Pancake Mix
1/2 cup gluten free oats
2 FLAX EGGS
1 TBSP vanilla
1 1/2 cups ripe bananas (normally 2 medium)
1/2 cup dried fruits or nuts (optional)
1/4 cup coconut butter
1 banana for the top

Instructions:

• Prepare the flax eggs 
• Add the vanilla, coconut butter, and ripe bananas 
• After the wet ingredients are combined, add the dry
• Add the nuts/dried fruit/seeds if you wish
• Coat a loaf pan and add the banana on top in a decorative fashion
• Bake at 350 for 30-40 minutes (check after 30 then every 5 minutes thereafter)
• Let cool enough to cut so the bread does not crumble. 

Cover and store ... for up to a week if it will last that long!