For the recipe, I wanted to get the most bang for my buck and combine 3 flours. This way there are more nutrients added between the different flours, and I love creating unique textures, tastes, and nutrition profiles that each flour contains.
Banana Pumpkin Bread (gluten-free, vegan)
- 3/4 cup oat flour* (I used gluten free)
- 1/2 cup buckwheat flour
- 1/4 cup protein powder (I used sun warrior, I recommend a vegan protein powder – it does best in baked recipes)
- 1 tablespoon baking powder (this may sound like a lot, but it’s a must for vegan and gluten-free baking)
- 2 teaspoons cinnamon
- 1 tablespoon chia seed (grind the chia seed into chia seed powder, using a coffee grinder or replace with flax seed)
- 3 tablespoons warm water
- 3 tablespoons coconut oil (melted)
- 1 tablespoon lemon juice or apple cider vinegar (this helps the bread rise, so it won’t come out flat)
- 1 cup mashed bananas (about 3 large bananas)
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 full dropper of vanilla stevia + 1 teaspoon stevia
* alternatively, you could use a mix of flour that equals 1 1/2 cups.
1. Preheat oven to 350.
2. Mix your ground chia seeds with the 3 tablespoons of warm water and set aside for ~5 mintes until it thickens up into an “egg like” texture.
3. Mix dry ingredients in a medium sized mixing bowl.
3. Mash banana, melt the coconut oil (separately), and add the rest of the wet ingredients into a large mixing bowl.
4. Slowly add the dry ingredients into the wet mixture.
5. Once the batter is all combined and smooth, place the mixture into a lightly greased or tinfoil covered loaf pan.
6. Bake for 40 minutes or until a toothpick comes out clean.
7. When fully cooked, allow bread to sit for at least 10 minutes before slicing and serving.
What’s your favorite type of quick bread?
What’s a meal or food that reminds you of your childhood?