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Ingredients:
1 teaspoon salt
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 teaspoon nutmeg
1/2 cup raisins (optional)
2/3 cup water
2-3 cups banana (or pumpkin) (approximately 4 - 6 very ripe bananas)
2 1/2 cups sugar
3 1/2 cups gluten-free flour (e.g. 1 1/4 cups of white rice flour, 1 1/4 cups of brown rice flour, 1 cup of tapioca
flour)
1/2 cup canola oil
1 1/2 cups flaxseed meal (ground flaxseeds)
Directions:
Preheat oven to 350. Mix all ingredients together, stir in raisins.
Bake in 2 loaf pans for 50 minutes or in muffin pans of mini muffin tins
for 15-20 minutes.
Cook's Notes:
I use the mini muffins since the dough is kind of dense.
They cook better this way and are easier for the kids to eat.
Regular flour can be substituted if your diet allows it.
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