3 ripe bananas (no brown spots or too mushy)
1 1/2 t vanilla
1/3 c coconut oil + little water to warm the oil (3 T?)
1/2 c almond flour
1 c (mixture) garbanzo bean flour, quinoa flour, millet flour
3 T flax seed
1/2+ t baking soda
1/2+ t Himalayan salt
2 t cinnamon
dash of nutmeg
2/3 c walnut pieces
10 dates chopped
Tuesday, October 11, 2016
It's been yeeeears since I ate banana bread, because of the evil candida, but the other day a friend posted some beautiful flour-free loaves (made with almond "flour") on Facebook and I thought I might be able to have a small treat since I'm now reacting less and less to foods -- hurray! The last 6 months or so I've occasionally eaten a banana, but always at breakfast time and with vegetables to kind of balance the natural sugar. Hmm, so I figured I could manage a little banana bread, esp if I didn't eat too much at one time.
My banana bread recipe, although it's not a very candida-friendly recipe with the bananas and "sugary" dates:
Bake for 50 minutes at 350F in small loaf pans.
The banana bread came out tasting absolutely awesome! OK, I'm not used to having sweet things of any kind but even my friend who eats sweets said it was great, and it was moist. The very small downside is about 3 hours after eating a whole loaf (I couldn't stop!) I noticed my tongue covered with a white film. According to a 50-year raw food chiropractor, residue on the back of the tongue after eating, particularly white residue, is a sign of not digesting grains or flours made of grains well. My mom has told me in the past when I ate flours that my breath was bad ... yes, so I somehow lack enzymes for digesting grains, or maybe I should just not eat a whole, blooming, tasty loaf at one sitting! Moderation is probably the big key here.