Do you ever find yourself with one random cup of a leftover grain from a dish you made (rice, quinoa, barley, kamut, oatmeal…) but don’t feel like eating it straight? How about bananas that have become too ripe? If you find yourself with both those things in your kitchen, then this is the recipe for you! Even if you don’t have leftovers though, this is a great way to make a healthy, gluten-free deliciously moist loaf that you and your family will love.
1. Preheat the oven to 350 degrees Fahrenheit.
2. If you don’t have a cup of a leftover grain, boil a quarter cup of rice (I used forbidden rice) with a quarter cup of quinoa in 2 cups of water, cover and turn heat down to a simmer. Follow the directions on the packet for the cooking time for the rice, or whichever grain takes longer. When the grain is ready:
3. Mix in a large bowl:
- 1 cup of the leftover grain (or the rice/quinoa mixture you made in direction #2)
- 1/2 cup of flaxmeal (refrigerate between uses)
- 1/2 cup of coconut oil
- 1 teaspoon ground cinnamon
- A dash of sea salt
- 1 teaspoon vanilla
- 1/2 cup of date sugar (or finely chopped dried dates)
- 1 free-range organic egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups of gluten-free flour mix (I like Bob’s Redmill)
- 2 teaspoons xanthum gum
- 2 soft bananas
4. Mix up all the ingredients until even, I like to wash my hands and get in there to really smush up those bananas. Put the mixture into a baking dish (I used a 4.5x 8.5 inch dish, but whatever the dimensions you choose make sure the dish holds 1.4 L. Either that or make muffins!) Place in the oven and stay close by. After about 20 minutes you should be able to smell the banana bread. When you smell it, test with a toothpick. When the toothpick comes out clear your banana bread is ready!