• Alicia Ann Lip

Vegan, Glutenfree Blueberry Banana Sunflower Bread


2 cups of all purpose flour gluten free

2 tsp of baking powders

1/2 tsp of baking soda

1/2 of pink salts

1 flax egg (1 tbsp of flaxseed ground, 3 tbsp of water)

2 dash of cinnamon powder

1 tbsp of lemon juice

1/2 tsp of vanilla essence

2 mashed bananas

1/2 cup of brown rice syrup

1/2 cup of extra virgin olive oil

50ml of hazelnut milk


3/4 cup of fresh blueberries

1/4 cup of sunflower seeds


Preheat oven at 350F (180C).

Sift the flour, baking powder, baking soda together into a large mixing bowl. Stir in cinnamon, salts and set aside. Next prepare the flax "egg" by mixing grounded flaxseeds with filtered water in a small bowl, stir evenly and set aside to thicken like an egg white consistency, approx for 10mins.

Now mash up the very ripe bananas in another bowl and place in the other liquids (lemon, vanilla, brown rice syrup, oil, milk). Use a whisk to even out the liquid mixture. Stir in the flax "egg" mixture and whisk well.

Now add half of the liquid mixture into the dry mixture. Use a spatula to fold in slowly and lastly add the last half of the wet mixture. Fold till there is no dry flour in sight, do not overmix. Texture should be slightly runny, thick and lumpy.

Finally add the fillings, and fold it in. Pour the mixture into a rectangular shaped aluminium cake/bread tin (8cm x 16cm). Place a few more blueberries and sunflower seeds on top of mixture and bake in oven.

Oven bake for 55mins to 1 hour at 350F (180C). Cool for 5 mins. and slice. Or refrigerate in cling wrap overnight and slice in the morning. I like to eat it chilled but you can toast it either way. To store, freeze the slices in individual bags up to 1 week.

These will be the most moist vegan, gluten free bread you ever tasted!!

Spread with your favourite almond butter on top of these yummy bread and rave about it! Ha. Enjoy, hope you will like my recipe.

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