Pure & Simple

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Banana-Apple Cinnamon Bread

Posted by by Mary Schnoebelen on 1/19/2016 to Bakery
Banana-Apple Cinnamon Bread
Dairy and Egg Free, Low Gluten Einkorn Flour for Sensitive Tummies - Delicious!
1 C Unsweetened Homemade Chunky Applesauce (or 2/3 C organic store brand)
¼ C Maple Syrup, Honey or Agave
1 Tlbs Lemon Juice
1 Tlbs Vanilla Extract
2 Tlbs Ground Flax soaked 15-20 minutes in 1/3 C warm purified water to equal 2 eggs
2 Medium-sized Ripe Bananas
1 ½ C Einkorn Flour
1/3 C Palm Sugar
2 Tsp Baking Soda
2 Tsp Cinnamon
1 Tsp Ground Ginger
½ Tsp Himalayan Salt
½ C Chopped Nuts if Desired (Chopped Walnuts, almonds, or pistachios are good)
* Prepare Chunky Applesauce beforehand (removing excess liquid after it cools.)
Measure out applesauce and set aside.

In another measuring cup, add water, maple syrup/sweetner, vanilla and lemon juice. 

Stir in ground flax and allow to absorb liquid for 15-20 minutes to create the ‘flax egg’.

Preheat Oven to 350*

Lightly mash bananas in a small bowl. Add applesauce. Set aside. This mixture should not be too runny – using homemade applesauce eliminates this because cooking your own for longer means thicker applesauce, and the extra liquid is drained off before storing.

Mix dry ingredients together in a large bowl.

Add Flax Egg mixture, stirring lightly. Don’t worry if mix seems dry.

Add Chunk Applesauce mixture, folding in gently until all flour is blended well.

Pour mixture into a well oiled ceramic or glass bread pan.

Bake for 50 – 55 minutes.

Cool completely if you can wait!