Allergy-Friendly Banana Bread

Allergy-Friendly Banana Bread

from  The Low-FODMAP Solution: Put an End to IBS Symptoms and Abdominal Pain by Cinzia Cuneo

This gluten-, dairy- and egg-free recipe is a great way to use up ripened bananas.

Just put them in the freezer without peeling them and they will be there when you need them.

• Preheat oven to 350°F (180°C)

• Grinder or mini chopper

• 9- by 5-inch (23 by 12.5 cm) baking dish, sprayed with nonstick vegetable oil spray

2 tbsp             flax seeds                                                                            30 mL

2⁄3 cup          water                                                                                   150 mL

2⁄3 cup          hazelnuts, divided                                                              150 mL

13⁄4 cups       brown rice flour (10 oz/300 g)                                      425 mL

1⁄2 cup           arrowroot starch                                                                125 mL

2 tsp               baking soda                                                                           10 mL

1⁄4 tsp            salt                                                                                           1 mL

1⁄2 tsp            ground cinnamon                                                                   2 mL

1⁄4 cup           canola oil                                                                             60 mL

1⁄3 cup           pure maple syrup                                                                75 mL

3                     very ripe bananas, mashed  (1 lb/460 g)                                3
           

1 tbsp               freshly squeezed lemon juice                                              15 mL

1. Grind the flax seeds and place them in a bowl or cup. Stir in water and let stand for 5 minutes to gel. Set aside.

2. Finely grind half of the hazelnuts and chop the remaining half. Put the ground hazelnuts in a large bowl. Add the rice flour, arrowroot, baking soda, salt and cinnamon, then mix well.

3. In a separate bowl, combine the oil and maple syrup. Add the flax seed mixture, bananas, and lemon juice, mixing well. Add this wet mixture to the dry mixture and stir until just moistened, without overmixing. Fold in the chopped hazelnuts with a spatula.

Makes 16 servings