Yesterday we got to snack on this scrumptious banana bread (gluten free and sugar free, say what?!) after discussing Nutrition 101 and doing yoga to support digestion at A New Year, A New You. This recipe is sweetened with dates, which makes it a little bit dense but full of moisture and a dessert that will keep your blood sugar stabilized...how often do you come across banana bread that tastes great and is great for your body too?
2 cups oat flour, spelt flour, or quinoa flour 2 tsp baking powder 1 tsp cinnamon 1 tsp powdered ginger ¼ tsp nutmeg ¼ tsp sea salt
1 ½ cups chocolate chips ¼ cup pumpkin seeds
Creamed Dates: This creamy mixture is simply made with dates and warm water in a blender or food processor. You can make a large batch to store in the refrigerator. Use for baking or even to spread on top of toast as a replacement for jam.
2 cups cooking dates 1.5 cups warm water
Directions: 1. Preheat the oven to 375. 2. In large bowl mash up the bananas. Mix with creamed dates, egg, coconut oil and almond/rice milk. 3. Combine the dry ingredients in another bowl. 4. Mix the wet and dry ingredients together. Fold in the chocolate chips. 5. Divide batter into two loaf pans, oiled with coconut oil. 6. Bake for 45 minutes or until knife comes out clean. This bread is nice and moist!