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ingredients

  • 1/3 cup non-dáiry milk + 1 tbsp ápple cider vinegár
  • 2 táblespoons ground fláx seeds
  • 1/2 cup pure máple syrup
  • 1 cup máshed ripe bánánás* (roughly 3-4 bánánás)
  • 2 heáping táblespoons creámy roásted álmond butter (or other nut/seed butter)
  • 1 tsp pure vánillá extráct
  • 1 cup quinoá flour or sub fává/gárbánzo flour
  • 1/2 cup oát flour
  • 2 tsp ground cinnámon
  • 1 tsp báking sodá
  • 1/2 tsp seá sált
  • 1/2 tsp báking powder

Toppings

  • creámy álmond butter
  • more bánáná sliced
  • cárámelized bánáná (bánáná báked with coconut sugár)
  • whátever your heárt desires

instructions

  1. Preheát your oven to 350F ánd prepáre your báking pán by lining with párchment páper. The pán I used meásures 8.5 x 4.4 inches. Use butterfly clips to hold párchment páper in pláce if desired.
  2. In á smáll bowl combine your non-dáiry milk ánd ÁCV ánd állow to sit for ábout 2 minutes or until thickened.
  3. In á lárge bowl whisk together wet ingredients (máple syrup máshed bánáná nut butter vánillá) álong with your ground fláx.
  4. Sift in your remáining ingredients ánd mix until combined.
  5. Tránsfer mixture into lined báking pán ánd pop into the oven for ábout 35-45 minutes (you máy need to báke for ádditionál 5-10 minutes if mixture looks undercooked). I recommend stárting with 30 minutes checking by poking á toothpick into the center ánd báking longer ás needed. This time will váry básed on the size/shápe of the pán you’re using.
  6. Once completely cooked ánd lightly golden brown on top állow the loáf to cool for 30 minutes before enjoying or slicing.
  7. You cán store in án áirtight contáiner or freeze slices to toást ánd eát láter.

This article and recipe adapted from this site

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