Denton A. Cooley Center
1620 McElderry Street
Baltimore, MD 21205
phone: 410-955-2513 fax: 410-614-8110


Recipe of the Month - 1 BOWL BLUEBERRY PEACH VEGAN BANANA BREAD

Ingredients

1 flax egg (1 tbsp ground flax + 3 tbsp water)

2 ­ 3 ripe bananas, mashed

¼ cup coconut oil, melted

6 tbsp (3/8 cup) maple syrup

1 tsp vanilla extract

1½ tbsp baking powder

pinch of salt

¾ cup white spelt flour*

¾ cup whole spelt flour*

½ cup blueberries (fresh or frozen)

2 ripe peaches, 1 cut into small chunks and 1 sliced

 

Instructions

1. Preheat oven to 350F, grease a loaf tin with coconut oil and set aside

2. In the bottom of a large mixing bowl, mix together the ground flax and water and let sit until the mixture reaches

an egg­like consistency

3. Add the mashed bananas, coconut oil, maple syrup, vanilla extract, baking powder and salt and whisk until well

combined

4. Sift in the spelt flours and stir until just combined

5. Fold in the peach chunks and most of the blueberries, reserving a few for topping

6. Pour the batter into the prepared loaf tin and top with sliced peaches and more blueberries, if desired

7. Bake for 50 ­ 60 minutes or until a toothpick inserted into the middle comes out clean

8. Allow to cool fully in the tin on a wire rack before removing and slicing

 

Notes

*If you don't have spelt flour you can use 1½ cups white or all purpose flour or 1¼ cups whole wheat flour.

 

Recipe by Diary of an ExSloth 



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