Experimenting with gluten-free flours, I’ve found that almond and quinoa flour make a nice mix. Mixes containing brown rice flour have a gritty, unappealing texture. Going gluten-free has many health benefits including increased energy, a flatter stomach, clearer thinking, increased nutrient absorption, clearer skin, etc. Many people are sensitive to gluten, making these gluten-free flours a great way to have your cake and eat it too.
Bananas are known for their potassium content, but they also contain vitamin B6. Vitamin B6 breaks down amino acids for them to be converted into proteins within our bodies, making them a perfect partner for these protein-rich flours. Vitamin B6 is also great for fluid retention in females, along with aiding in skin health, leg cramps and carbohydrate and fat metabolism. Along with bananas, vitamin B6 can be found in avocados and most fish.
Coconut sugar/sap is a sustainable, low-glycemic sweetener that can be used cup-for-cup replacing regular sugar. Once a coconut stem is “tapped,” it is able to produce sap for the next 20 years. Coconut sugar contains a great deal of potassium, iron, zinc and magnesium.
- 2 cups blanched almond meal/flour
- 3/4 cup quinoa flour
- Grating of nutmeg
- 1/4 tsp sea salt
- 1.5 tsp baking soda
- 3 mashed, ripe bananas
- 3 large eggs
- 2 tbsp coconut sugar
- 2 tbsp melted coconut oil or olive oil would work
- 1/2 cup gluten-free, dairy-free chocolate chips (Enjoy Life or Camino work well)
- Preheat oven to 325°F. Line a loaf pan with parchment paper and set aside.
- In a large bowl, combine the flours, salt, baking soda and nutmeg.
- In a medium bowl combine the mashed banana, coconut sugar, eggs and coconut oil. Add to the dry ingredients and combine.
- Stir in the chocolate chips. Pour into pan. Bake for 35-45 minutes until a toothpick comes out clean.
- Cool, wrap well, and store in the refrigerator for up to 1 week, or freeze for up to 2 months.