For all our "wheat-free" fans, we especially want to share this recipe with you! This was created for a friend who was pregnant at the time and has IBS (Irritable Bowl Syndrome). I wanted to make something for her that she could eat on-the-go when in a rush to doctor's appointments or too tired to bake for herself!
We hope you enjoy JCJ's first official wheat-free recipe, and we promise we will keep 'em coming! In the meantime, don't be shy to ask us for nutrition tips and tricks or put a request in for our next round of recipe blogging!! :)
JCJ's Rice Flour Banana Bread
4 medium bananas, mashed
300g rice flour (can be found at a health food store or organic grocer)
100g dairy-free spread (or basic margarine)
4 Tsp wheat/gluten-free baking powder
1 Cup coconut milk (found at any grocery store, sometimes in the asian/ethnic cooking section)
1. Preheat oven to 350'F. Lightly grease loaf pans and set aside until ready to use. Next, mash bananas to a pureed texture in a bowl (or in a blender/food processor, if you prefer).
2. In a separate bowl, measure all other ingredients. Add mashed bananas to the mixture and thoroughly combine.
3. Transfer mix to greased loaf pans. Bake for 55 minutes, or until a toothpick inserted in the center of the loaf comes out cleanly.
1 Serving: 242 Calories | 34g CHO | 4g Pro | 10g Fat