1/4 c Nuts
1 3/4 c Sifted amaranth flour or
-sifted brown rice flour 1/2 c Arrowroot
2 ts Baking soda
1/2 c Chopped nuts
1 1/2 c Very ripe mashed bananas
1/4 c Oil
1/4 c Honey
2 Eggs
2 tb Lemon juice
1 t Pure vanilla extract
Servings: Makes 1 loaf. Process the 1/4 c nuts in a blender until finely ground. Mix the nuts with the flour, arrowroot and baking soda in a large bowl. Stir in the chopped nuts. In a separate bowl, mix together the bananas, oil, honey, eggs, lemon juice and vanilla. Then pour the liquid mixture into the flour bowl and mix with a few swift strokes. Do not overmix. Pour into a greased 9×5″ loaf pan or 2 7×3″ pans. Bake large loaf at 350 F for 55 to 60 min, or small loaves for 45 min or until a cake tester inserted in the middle comes out clean. Let stand in the pan for 10 min, then turn the loaf out onto a wire rack to
cool. Courtesy of Theresa Merkling. Reposted by Fred Peters.