Chef: Alena & Lars Schowalter, Nutriciously.com
Makes: 12 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
2 C oat flour
3 large ripe bananas, mashed
1 c Medjool dates, pitted
1 c soy milk (or your favorite plant milk)
1 t cinnamon
2 T lemon juice
2 t baking powder
1 t baking soda
½ t salt
½ c walnuts, crushed (eliminate for plant perfect)
1 c raspberries, fresh or frozen (defrost)
1 T chia seeds
1 T coconut water or water
If you don’t have any oat flour on hand, just get 7 oz of rolled oats and process them into a flour with a bender of food processor.
Place the soy milk, pitted dates, bananas and lemon juice in a blender jar and blend
In a big blow, mix the flour with baking powder, baking soda, salt and cinnamon.
Add the wet ingredients and stir until combined. Let batter sit for 30 min so
liquid is absorbed.
Add the fresh or defrosted raspberries along with chia seeds and water to
a bowl and mix with a spoon. Let it rest for 15 min.
Preheat oven 350F and get out a loaf pan.
Get your banana bread batter and gently fold in the crushed walnuts (if used).
Then pour the mixture into your prepared loaf pan. Finally, add the raspberry
Jam and swirl it into the batter. Do not fully mix.
Bake for 50-60 minutes. Allow to cool before cutting into slices.
Hailing from Germany, Alena and Lars are our first “International Chefs”. You can find more healthy & delicious oil-free, whole food plant-based recipes at http://nutriciously.com/ where we provide you with useful tips on how to transition to a healthy vegan diet, jumpstart your health with actionable steps, and finally lose some pounds without starving yourself! Be sure to Be sure to say"Hi"on Facebook https://www.facebook.com/nutriciously or Twitter, https://twitter.com/nutriciously and get your daily dose of inspiration