Gluten-Free/Nut Free/Vegan Banana Bread

2 TBSP flax seeds

½ cup water

1 small apple (I use Gala)

3 ripe bananas

1TBSP apple cider vinegar

½ packed dark brown, coconut, or monk fruit sugar

¼ cup canola or olive oil

1 tsp pure vanilla extract

1 tsp cinnamon

1 tsp coriander (adds complexity but you won’t taste it)

2 cups gluten-free flour

1 tsp baking soda

½ tsp salt

DIRECTIONS:

  •  Preheat oven to 325
  • Prepare a standard loaf pan by spraying oil and dusting w/sugar
  • In a small bowl combine water with flax seeds – it will thicken
  • In processor blend water, apple, cider vinegar and sugar
  • Add oil, vanilla and cinnamon, pulse until mixed
  • In small bowl stir gluten-free flour with baking soda and salt
  • Add to processor and pulse until everything is blended
  • Pour batter into prepared loaf pan
  • Bake 70 – 75 minutes until toothpick comes out clean
  • Cool in pan until you can remove the pan and cool cake on a rack
  • Leftover loaf will be denser the following day, but it’ll still taste great!

p. 8 Smothered: A Whipped and Sipped Mystery

“Would you like a pot of chamomile tea, Julian?” Alene, who also drank water with vinegar every morning, scowled at Olly and smiled at Julian. “The banana muffins and ginger molasses cookies are still warm.”

Edith said, “Or you can have smoothies made with flax, hemp and chia, goji, maca powder, romaine lettuce, and fruit. I think drinking smoothies makes me feel much better despite the serious head injury I suffered recently.” Edith needed to mention the attack at least once a day.