I love that food starts conversations, and fuels sharing like nothing else I know. A previous post of wheat free peanut butter & chocolate chip cookies resulted in a number of conversations about catering for a growing number of allergies and intolerance for the people I know and love around me. So much so that one of my gorgeous sisters has shared this great recipe with me for you to all try. Her family is unfortunate enough to pretty much be allergic to all the major foods that cause problems for people. I don’t envy her challenges in the kitchen, but love some of the idea’s that she has given me that I’ll share with you all in the near future.
So this recipe is fructose free, wheat free, no honey, dairy & lactose free…. it will tick the boxes if you aren’t able to eat something, but still want to be able to treat yourself occasionally. And for those of you fortunate enough not to worry about food restrictions the good news is for everyone that the texture of this bread is amazing! Light and moist, just right for your afternoon tea, or even toasted with a dash of butter on it. You’d have no idea it was designed for the more food challenged amongst us.
I’ve jazzed my version up to be a bit more grown up, but this is what is recommended by Yvette:
“½ cup of …your choice of single or combination of walnuts, choc bits or sultanas… if you can handle a little fructose… (my fav ¼ cup walnuts, ¼ cup sultanas, kids fav choc and sultanas)”
She notes:” I cannot handle much fructose but find from ¼ cup sultanas through the loaf fine (limiting to two slices a day). There seems to be something about the cooking/it absorbing moisture that makes it more tolerable to digest (well my digestion anyway).”
Yvette’s Gluten Free, Low Allergy Banana & Walnut Bread
- 1 cup mashed banana
- 125g nutalex (margarine) – you can use butter if there is no dairy issues
- 3/4 cup raw sugar
- 2 eggs, lightly beaten
- 1/2 cup chopped walnuts
- 1 cup gluten-free flour
- 1/4 psyllium husks
- 1/2 tsp bicarbonate soda
- 2 tsp baking powder
- 2 drops vanilla essence.
- 2 tsp instant coffee
- 1 tbl sp. boiling water
Pre-heat your oven to 180c. Grease and line a loaf tin.
Cream your margarine & sugar until light and fluffy. At this point add in the eggs one at a time, until well combined. Dissolve the coffee in a small amount of boiling water and add along with your vanilla essence, mashed banana & chopped walnuts to the mix and combine well.
Combine your gluten-free flour, psyllium husks, bicarb & baking powder in a separate bowl and then add to the wet ingredients combining well. Your mixture will be fairly thick.
Spoon into you loaf tin and bake in the oven for approx 1 hour, or until a skewer returns clean from the loaf.
Allow to cool and serve either fresh or toasted.
Happy Cooking and Happy Eating. Thanks for sharing the love Yvette.