Tuesday, March 04, 2008
RECIPE ~ Banana Bread Full of Goodness
I had 2 bananas getting much too ripe so of course I had to make banana bread! But not just any banana bread -- I wanted to pack this one full of seeds. A soft, muffin-like loaf pictured here made with barley flour, brown rice syrup and almond milk.
2 ripe bananas
1/2 cup of 'milk (soy, rice or almond)
1/3 cup oil
2/3 cup sugar (preferably sucanat) or brown rice syrup
1/2 tsp each salt, cinnamon, allspice and powdered ginger
1/4 cup each raw pumpkin seeds, sunflower seeds, ground flax, carob chips and raisins or chopped prunes
1 tsp vanilla extract
1 3/4 cup flour
1 tsp each baking powder and baking soda
In a large bowl, mash the bananas and blend with 'milk, oil, vanilla, and brown rice syrup if using. Stir in all the seeds, carob chips and raisins or prunes. In a small bowl combine flour, sugar if using, baking powder, baking soda, salt and spices. Stir into the banana mixture without over-mixing. (If using sugar instead of syrup you might need a little more 'milk.) Pour into a lightly oiled loaf pan and bake at 350F for 45-55 minutes (check if a knife inserted in the center comes out dry). Makes 1 loaf.
Inspired by the recipes in La Dolce Vegan.
FOR INDIVIDUAL DOSHAS
Bananas aren't suitable for Pittas and Kaphas, so try using mashed mango, applesauce or cooked plums instead for a different take on this baked treat!
VATAS choose wheat, oat, rice and/or quinoa flours; use sugar or brown rice syrup; soak the prunes or raisins before adding; throw in 2 Tbsp fresh grated ginger for extra digestive spice (optional)
PITTAS choose wheat, spelt, barley and/or oat flours; use sugar or maple syrup
KAPHAS choose oat, barley, rye, and/or quinoa flour; use prune puree or fruit concentrate instead of sugar or syrup;