- 1 Cup Sweet White Sorgham Flour
- ½ Cup Quinoa Flour
- ½ Cup Coconut Flour
- ½ Cup flax meal
- ¼ Cup Chia Seeds
- 1/2 Cup Agave ( or Raw Sugar or cup honey)
- 1 Teaspoon Cinnamon
- 1 Tablespoon Baking Power
- ½ Teaspoon Baking Soda
- 1 Teaspoon Egg-Replacer
- ½ Teaspoon Salt
- ¼ Cup Olive Oil (or butter, melted earth balance buttery spread, melted)
- 1 Cup Chopped Walnuts
- 1 ½ Cup Mashed Ripe Bananas (about 4 large bananas, very ripe is best)
- 1/2 Cup Plan Coconut Yogurt (or buttermilk, or soy yogurt)
- 1/4 Cup Hemp Milk or Soy Milk (can use regular milk)
- 3 Teaspoons Vanilla Extract
More and more people are finding they have issues with wheat and gluten, requiring they look for alternatives. I joined the gluten-free club after a visit to my doctor a few years ago. Finding quality gluten free breads is challenging and being a vegan just adds to the frustration. After choking my way through a number of gluten free cooking experiments, I found a website that provided the key to making really great gluten free breads: Sweet White Sorgham Flour.
I recently took my breads to our local café having friends try the banana bread and blueberry muffins. A man in his twenties asked to try a piece. After one bite he said it was the best banana bread he ever had. When I mentioned it was gluten free, vegan and made with healthy ingredients I saw the shock in his face. He replied “I would have never known. It tastes so good.”
Preheat oven to 350 F
- In a large bowl, sift together flours except for Flax meal.
- Add flax meal, agave (sweetener), baking powder, baking soda, egg- replacer and salt.
- Add olive oil (or melted butter), mashed banana, yogurt (or buttermilk), and vanilla extract to dry ingredients and mix well with a blender if you have one.
- Then add walnuts and spoon stir into mixture
- Pour into a large greased loaf pan. Smooth top.
- Bake for 1 hour. Let stand in pan for 10 – 15 minutes to cool before slicing.
Vegetarian. Instructor. Traveller. 
