Grain Free Apricot Banana Loaf

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This gluten free, paleo apricot banana loaf is made without added sweeteners or grains. The apricots and bananas are all that was needed to sweeten this healthy loaf. The loaf is topped with raw walnuts giving it a tasty, crunchy topping. This delicious snack is high in protein and fiber keeping you full and energized for hours. What a wonderful addition to your kid’s lunch box or a late afternoon snack. For breakfast, add some cheese or jam making it a nice change to a simple muffin

Ingredients

  • 1 ½ cups dried apricots, cut into small pieces
  • ¾ cup buttermilk or non-dairy milk, at room temperature
  • ½ cup extra virgin olive oil or melted coconut oil
  • 2 eggs, at room temperature and whisked or 2 flax eggs
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. pure vanilla extract
  • 3 medium size super ripe bananas
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. GF ground cinnamon
  • 1 cup almond flour
  • ½ cup coconut flour
  • 1 Tbsp. GF aluminum free baking powder
  • 1 tsp. xanthan gum
  • ½ tsp. sea salt
  • 1 cup chopped raw walnuts
  • Instructions

  • Preheat oven to 350 F and line an 8x4-inch loaf pan with parchment paper
  • In a medium size bowl, combine apricots, buttermilk, oil, eggs, apple cider vinegar, and vanilla. Set aside
  • Add bananas, lime juice, and cinnamon into a food processor and process until smooth. If you do not have a food processor, mash the bananas with a fork and mix with lemon juice and cinnamon
  • Using a large bowl, mix almond flour, coconut flour, baking powder, xanthan gum and sea salt
  • Add apricot mix and banana mix into dry ingredients and mix well
  • Transfer batter into prepared loaf pan and scatter with walnuts. Using a spoon slightly press the walnuts into the batter. Bake for 50 - 55 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
  • Cool in the loaf pan


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