Peace. Love. Pancakes. — Rustic Carrot-Banana Bread with Walnuts vegan, 8...
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Rustic Carrot-Banana Bread with Walnutsvegan, 8 servingsdry:1 1/3 cups gluten-free flour (Bob’s Red Mill used)1 tsp ground flax seeds1/2 tsp salt3/4 tsp cinnamon1/8 tsp cayenne1/2 tsp baking soda1 tsp baking powder1 tsp xanthan gum wet:1/4 cup maple syrup3 very ripe bananas, mashed1 orange, juiced + pinch of zest (room temperature)2 Tbsp extra virgin coconut oil, melted1/4 tsp vanilla extract - optional1/4 tsp fresh ginger, gratedfold in:2 medium carrots, grated3/4 cup rolled oats or oat flour3/4 cup raw walnuts, choppedoptional cinnamon cream topping:1/2 cup raw cashews, soaked1/4 tsp cinnamon2-3 Tbsp non-dairy milk1 Tbsp maple syrup, grade BDirections:1. Line a loaf pan with parchment paper or grease with coconut oil.2. Preheat oven to 410 degrees.3. Combine the wet ingredients in a large mixing bowl, mashing the bananas very well with the sweetener, citrus juice and oil.4. Fold in the dry ingredients until a thickened batter forms.5. Fold in the fold-in ingredients.6. Pour batter into pan and sprinkle a few rolled oats over top. I like to add a sprinkle of coarse sugar or a drizzle of sweetener over top too.7. Bake at 410 for twenty minutes, then reduce heat and bake for an additional 15 minutes at 350. The loaf will firm up a bit as it cools, but keep in mind that this is a hearty, more dense loaf because it is gluten-free and contains a lot of knobby, dense ingredients. Tons of texture in each bits.8. Cool a bit, slice and serve. Store leftover, covered, in the fridge or freezer and re-warm to serve.estimate per serving without the cinnamon cream:
http://kblog.lunchboxbunch.com/2014/02/rustic-carrot-banana-bread-with-walnuts.html

Rustic Carrot-Banana Bread with Walnuts
vegan, 8 servings

dry:
1 1/3 cups gluten-free flour (Bob’s Red Mill used)
1 tsp ground flax seeds
1/2 tsp salt
3/4 tsp cinnamon
1/8 tsp cayenne
1/2 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum 

wet:
1/4 cup maple syrup
3 very ripe bananas, mashed
1 orange, juiced + pinch of zest (room temperature)
2 Tbsp extra virgin coconut oil, melted
1/4 tsp vanilla extract - optional
1/4 tsp fresh ginger, grated

fold in:
2 medium carrots, grated
3/4 cup rolled oats or oat flour
3/4 cup raw walnuts, chopped

optional cinnamon cream topping:
1/2 cup raw cashews, soaked
1/4 tsp cinnamon
2-3 Tbsp non-dairy milk
1 Tbsp maple syrup, grade B

Directions:

1. Line a loaf pan with parchment paper or grease with coconut oil.

2. Preheat oven to 410 degrees.

3. Combine the wet ingredients in a large mixing bowl, mashing the bananas very well with the sweetener, citrus juice and oil.

4. Fold in the dry ingredients until a thickened batter forms.

5. Fold in the fold-in ingredients.

6. Pour batter into pan and sprinkle a few rolled oats over top. I like to add a sprinkle of coarse sugar or a drizzle of sweetener over top too.

7. Bake at 410 for twenty minutes, then reduce heat and bake for an additional 15 minutes at 350. The loaf will firm up a bit as it cools, but keep in mind that this is a hearty, more dense loaf because it is gluten-free and contains a lot of knobby, dense ingredients. Tons of texture in each bits.

8. Cool a bit, slice and serve. Store leftover, covered, in the fridge or freezer and re-warm to serve.

estimate per serving without the cinnamon cream:

http://kblog.lunchboxbunch.com/2014/02/rustic-carrot-banana-bread-with-walnuts.html

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