She was loving life, and I was loving capturing the moment. I edited those both using Picasa and the cinema scope and 1960
Grain and Sugar Free Banana Walnut Bread
This bread is free of grains and added sugars. It came out incredibly moist, and just perfectly sweet from the ripeness of the banana. Makes about 6-8 slices.
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp salt
1 ripe banana
1/4 cup coconut oil (I used refined, so it doesn’t have the coconutty flavor. You could also sub butter)
splash of vanilla extract
1/4 cup whole milk plain yogurt
1/4 cup unsweetened almond milk
1/3 cup walnuts
Preheat your oven to 350 degrees. Add coconut flour, baking soda, salt, and walnuts in a bowl.
In a food processor combine the banana and dates until smooth. To the banana mixture add 6 whisked eggs, vanilla, coconut oil, yogurt, and milk. Mix the wet ingredients really well. (I actually used the food processor to fully mix them together because the coconut oil hardened and wouldn’t mix well by hand).
Add the dry ingredients to the wet and mix well.
Pour into a small loaf pan that has been liberally coated with coconut oil.
Bake for 50 minutes or until golden brown. Let cool for 15 minutes. Slice and enjoy!s filters respectively. I love the grainy, faded look of those filters.
So with my new lens raring to go, I felt the immediate itch to bake. But it was too dark out to take some good shots so I waited until the next morning. After brainstorming some ideas, I decided to go with a grain free bread that I could enjoy for breakfast and snacks over the next few days.
My goal for this bread was to keep it (added) sugar free, gluten free, but not free of taste and satiety! I definetely succeeded in all three of those with this beauty…