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Ingredientes
- 2 Tbsp. flax seeds, grnd
- 1/3 c. water
- 1 1/3 c. "white" (unroasted) buckwheat groats, divided
- 1/2 c. pumpkin (or possibly other) seeds
- 2 Tbsp. tapioca (or possibly other) starch flour
- 1/2 tsp salt
- 1/2 tsp guar gum,* optional
- 1/2 tsp nutmeg or possibly cinnamon, optional
- 2/3 c. minced walnuts or possibly other nuts, optional
- 1/4 c. walnut or possibly other oil
- 2 c. mashed bananas, about 4 medium (see variations)
- 1/2 tsp unbuffered, corn-free vitamin C crystals
- 2 tsp baking soda
- 2 Tbsp. boiling water
Direcciones
- Preheat oven to 400, Combine flax seeds with water in a small saucepan. Bring to a rolling boil and immediately remove from heat. Set aside to soak till needed.
- In a blender; grind 1/3 c. of the groats into fine flour. Place strainer over a mixing bowl and pour in flour. Rub the flour through with a spoon, returning unground pcs to blender: Repeat three times or possibly till all groats have been grnd.
- Oil and flour an 8 x 4 inch loaf pan. Tap the pan gently to coat the bottom and sides with flour: Tap any extra flour back into the mixing bowl.
- Combine pumpkin seeds, tapioca starch, salt, guar gum and spices. Blend on high 1 minute, stopping twice to scrape the bottom. Add in seed mix and nuts directly into the flour; and whisk together well.
- (E-Z MIX TIP: measure 2 1/4 c. of water; pour into the blender jar.
- Mark the level and throw away the water.
- Combine in blender oil and add in 2 ripe bananas, broken into 1" chunks.
- Blend. Continue to add in banana chunks till the 2 1/4 c. level is reached. Add in the corn-free vitamin C crystals and flax mix. Blend one minute.
- Pour the liquid mix over dry ingredients and mix thoroughly. Dissolve baking soda in boiling water. Add in to the batter and stir with a few swift strokes till water disappears (do not beat it). Quickly scrape batter into pan and place in warm oven.
- Immediately reduce temperature to 325. Bake for 70 min or possibly till a tooth- pick thrust in the middle comes out dry. Remove from the oven and cold in the pan for 10 min. Turn it out on a wire rack and cold completely before slicing.
- VariationsThe following fruits may be used in place of banana:
- Pineapple Bread - Simmer fresh pineapple puree 10 min. Substitute 2 c. of puree in place of bananas and proceed as above. (Save the remaining pineapple puree to use as "jam on the bread.)
- Applesauce Bread - Substitute 2 c. of Applesauce (preferably homemade).
- Pear Bread - Use 2 c. of minced, ripe pears.
- Mystery Bread - Blend fresh, sweet green seedless grapes to make 2 c. of puree.
- *Guar gum helps trap carbon dioxide, producing bread with a slightly lighter texture. It doesn't affect the flavor.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 598g | |
| Calories 1337 | |
| Calories from Fat 797 | 60% |
| Total Fat 90.9g | 114% |
| Saturated Fat 15.04g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3726mg | 155% |
| Potassium 2173mg | 62% |
| Total Carbs 110.39g | 29% |
| Dietary Fiber 19.3g | 64% |
| Sugars 40.11g | 27% |
| Protein 45.49g | 73% |
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