Sorghum Banana Quick Bread

Sorghum Banana Quick Bread

Ingredients:

2 tbsp golden ground flaxseed mixed with 6 tbsp of water

1/2 cup flax milk* mixed with 1/2 tbsp lemon juice

2 cups mashed very ripe bananas

1/2 cup melted coconut oil**

1/4 cup Agave

2 cups sorghum flour

1/2 cup brown rice flour

1/2 cup garbanzo bean flour***

1/2 cup coconut sugar

1 1/2 tsp baking soda

1/2 tsp sea salt

2 tsp ground cinnamon

1 tsp ground cardamom

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp allspice

1 1/2 cups Enjoy Life allergen free mini chocolate chips****

2 tbsp apple cider vinegar*****

Baking Instructions:

1. Line two 9 x 5 loaf pans with parchment paper so there are wings hanging over the sides of the pan for lifting the bread out, and preheat the oven to 350 degrees.

2. Mix together the flaxseed and water and let it sit for five minutes to thicken.

3. Mix together the milk and lemon juice and let that sit for five minutes to thicken.

4. Mix together the flaxseed mixture, the milk mixture, the mashed bananas, coconut oil and agave. Set aside.

5. Whisk together the sorghum, brown rice and garbanzo bean flours with the coconut sugar, cinnamon, cardamom, ginger, nutmeg, and allspice.

6. Add the chocolate chips to the dry mixture, and then add the dry mixture to the wet ingredients with the apple cider vinegar.  Mix quickly and well.

7. Evenly divide the batter between the two loaf pans.

8. Bake for 40 minutes until the bread is golden brown and a toothpick in the center comes out mostly clean.

9. Cool the bread for 10 minutes in the pan. Then remove the bread, using the parchment paper wings to a wire cooling rack. Cool another ten minutes, and then carefully slide the loaves off the parchment paper onto the wire rack.

10. Cool completely, slice and enjoy.  Or eat it while it’s still warm, if you can’t wait!

* You can use any other type of milk, too.

** Try it with safflower oil or vegan melted butter instead of coconut oil if you have a tree nut allergy.

*** If you have a legume allergy, just double the brown rice flour or opt for another type altogether.

**** If you want to mix it up, omit the chocolate chips and try using chopped dried plums or apricots or dates instead.

*****If you don’t have apple cider vinegar, white distilled is fine.

Final Note: If you don’t want to use all those spices, don’t. Feel free to omit any of them or experiment with your own flavors.

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