Tuesday, 5 November 2013

Vegan Gluten Friendly Banana/zucchini bread (or muffins)

1 Large very ripe banana
1/4 cup unsweetened apple sauce
1/4 cup melted coconut oil
3/4 cups sugar
2 teaspoons vanilla extract
1 cup grated zucchini
3/4 cups rice flour
3/4 cups buckwheat flour
1tsp cinnamon
1/4 tsp allspice
3/4 tsp baking soda
3/4 tsp salt

Preheat oven to 350 F. Lightly grease an 8x4 metal bread pan
In a large mixing bowl, mash the banana until there are no large chunks left. Add the applesauce, coconut oil, sugar and vanilla and use a strong fork to mix well. Mix in the grated zucchini.
Sift in the buckwheat flour, cinnamon, allspice, baking soda, and salt. Mix to combine. Add the rice flour, and mix until there is no visible flour left.
Transfer to baking pan and bake for 50-55 minutes or until toothpick comes out clean. If it needs more time, turn heat to 325 F and bake for an additional 10-15 minutes.
Let cool in pan for 10 minutes, then transfer to metal cooling rack.
Slice and Enjoy!

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