Wednesday, September 9, 2015

Gluten Free Banana Bread for Breakfast

We are back in school! I excited. I have a college freshman and a first grader. I am homeschooling my first grader which is going great. I am using the Discovery k-12 program and it is a great guideline for our day. Which gives me real peace of mind. I really worry that I will leave out important "first grade" stuff. He will be going back to public school sooner or later and when he does I want him to be prepared. We are on day two and its just awesome so far.

During school time its always nice to have breakfast ready to go in the morning. Cereal isn't bad but they always claim to be hungry long before lunch when they have cold cereal.

I am not nearly gluten free but we do like to replace wheat with an alternative as often as possible because there is just SO much wheat around. It is in everything! And I feel better when I don't eat a lot of it.

This breakfast cake is filling, dense and tasty. This is very loosely based on a recipe from this post at a blog called Ceara's Kitchen.

1 tsp of ground flax seeds
3 tsp of water
(mix these and set will be your "egg" later in the recipe)

4 large bananas

(mash them and then stir in the...)

1/4 cup light agave syrup
1/3 cup coconut palm sugar 
1/4 cup cooking oil (coconut worked great)

(beat this together really well. then add...)

1 tsp vanilla extract
2 tsp cinnamon
1 1/2 tsp baking soda
1 tsp salt

(use a fork to stir your flax/water one more time, it should be a little gooey and then turn this into the mix well. Then stir in...)

1 1/2 cups rolled outs (ground up a bit in the blender)
1/2 tsp baking soda
1 cup gluten free baking mix

Toss this in a loaf pan that is well sprayed with a non-stick spray.
Bake at 350 degrees for 35 minutes.

I make this the night before and the next day its awesome!

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