• Alicia Ann Lip

Raisins & Oats Banana Bread (Vegan, GF)



This is a variation to my favorite vegan, gluten-free banana bread but with using different types of raisins/sultanas and oat flour. I like how oat flour is gluten free and affordable too. To make oat flour, all you need to do is to take regular rolled oats and blend it in a power blender like a Vitamix. This will fine mill the oat flakes into refined powdered flour. Make sure you sift your flours and don't let your laziness get in the way.

This recipe calls for two different types of gluten-free flours; chickpea flour (you can use bob's mill gluten free all-purpose flour) and oat flour. Because oat flour is very absorbent to air moisture and liquids from the batter, you might want to reduce the liquids in your batter when baking this.

Ingredients:

Dry

1/2 cup oat flour

1 1/2 cup of bean flour (bob's mill)

2 tsp of baking powder

1/2 tsp of baking soda

1/4 tsp of Himalayan pink salts

Wet

2 tsp of vanilla extract

2 medium sized bananas (over ripe)

1 tbsp of fresh lemon juice (the acid to activate baking soda to rise bread)

1/2 cup of brown rice syrup

1 tbsp of 100% maple syrup

1/3 cup of EVOO

1 flax egg (combine 1 tbsp of grounded flax seeds + 3 tbsp of filtered water)

Fillings:

1/8 cup of yellow raisins

1/8 cup of black raisins

This is the quick bread method which is similar to baking muffins as well. The concept is to mix the dry and wet ingredients separately in different bowls. Then combine the two mixtures together and bake for a required amount of time.

Preheat the oven at 180F for about 20 mins. Prepare the flax egg and set aside for it to form into a gel. Whisk in all the dry ingredients in a bowl and mix evenly. Stir in all the wet ingredients including the flax egg in a separate bowl and whisk well. You can either use a whisk or an electric mixer at this point. Now mix in the dry mixture into the wet batter in 2 sections. Mix well. Stir in the raisins with a wooden spoon.

Just so you know, there is no need to worry about over-mixing as this is gluten-free baking. There is no formation of gluten in this recipe; hence it will not turn tough. The batter should look a little lumpy, slightly thick but still runny.

Place a parchment paper at the bottom of a loaf pan and grease the sides with olive oil. Pour the mixed batter and add a couple more raisins just for visual decoration. Tap the pan 2-3 times to remove any big air bubbles formed before it goes into the oven. Bake for 50-55 mins.


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