Better yet, if you're watching your gluten intake, this recipe is also Gluten Free! (Well, you must be sure to buy oats
• 1 mashed, ripe banana
• 1 cup pumpkin puree
• 1/4 cup coconut oil
• 1 large egg
• 2 egg whites
• 2 cups oat flour (grind 2 cup old-fashioned oats into a fine powder using your blender)
• 1 TBS baking powder (gluten free)
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup sugar
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp cinnamon
Preheat oven to 350 degrees.
Lightly spray a 8 1/2 X 4 1/2-inch loaf pan with nonstick cooking spray.
In a medium bowl place the banana & mash it with a fork. Add the pumpkin puree, oil, egg and egg whites and then beat with an electronic mixer on low speed until the ingredients are well combined.
Measure the oat flour, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon into a medium bowl and stir with a whisk to combine thoroughly. Add flour mixture to banana and pumpkin mixture and beat until just moist, but don't over-mix- which will cause the bread to be "tough" in texture. Add a handful of raisins, if desired.
Pour batter into loaf pan and bake for 1 hour or until toothpick placed in center comes out clean. Serves 12
I'll warn you, this delicious bread will NOT last long and has amazing flavor. It's a bit crumbly.
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