You’ll love this twist on a traditional favourite – Raspberry Banana Bread.
Hard to believe this is Gluten, Egg, Dairy free. You can also make it into muffins, just reduce the cooking time.
If you are looking for ingredients Organics on a Budget stock a huge range of produce at budget friendly prices.
You will need...
150 g dairy free margarine ( I use Nuttelex)
3/4 cup Raw sugar ( or Rapadura )
2 Tablespoons chia seeds
1/3 cup rice milk
2 ripe bananas, mashed
2 cups SR Gluten Free flour
1 teaspoon Baking powder
1/2 cup rice milk, extra
1/2 cup raspberries, frozen
What to do...
Preheat oven to 180°C. Grease and line sides of a loaf pan, allowing 2cm overhang at both long ends.
Combine chia seeds and 1/3 cup rice milk in a small bowl. Leave aside to form a gel like consistency.
Using an electric mixer, cream dairy free margarine and sugar until pale. Add chia gel, in 2 batches, beating well after each addition.
Add mashed banana and mix until combined. Sift gluten free flour and baking powder into bowl. Add milk and stir until combined.
Carefully fold in raspberries. Scrape batter into loaf pan. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
Cool in pan for 10 minutes. Lift onto a wire rack to cool completely.