Himalayan Tartary Buckwheat Banana Bread
This recipe is organic, vegan, and gluten-free.
Equipment
Ingredients
- 1 cup HTB flour.
- 1/3 cup organic flour.
- 1/4 tsp baking powder.
- 1/2 tsp baking soda.
- 1 tsp pink salt.
- 5 1/3 tbsp vegan butter.
- 2/3 cup date sugar.
- 2 chia eggs.
- 1 tsp vanilla extract.
- 1 cup ripe banana.
- 1 cup walnuts.
- 1/2 cup pecans. optional
Instructions
- Prepare two chia eggs and let sit.
- Preheat oven at 350.
- In a large bowl beat the soft butter and sugar on high until smooth.
- Add the thoroughly combined flour and other dry ingredients and mix until granular.
- Slowly beat in the chia eggs.
- Stir in the mashed banana and nuts.
- Add the batter to a loaf pan and spread evenly.
- Bake for 45 minutes to an hour or until a toothpick inserted into the center pulls out dry. Careful not to overcook.
- Cool for 10 minutes before removing from pan.
Notes
To make one chia egg mix 1 tablespoon of ground or soaked whole organic chia seed with 3 tablespoons of filtered water, wait for 10 minutes, mix again, then use.
Vegan egg substitutes are widely available, but chia is healthiest. It's a complete vegan protein with all nine essential amino acids.
- Have all ingredients at room temperature.
Nutrition
Calories: 128kcal
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