Banana Bread

For those who miss carbs as much as I do, try this recipe!!! I have been eating a gluten, dairy, corn, egg, and sugar free diet for the past two weeks and was beginning to go "nuts" for breads and figured I would try this recipe. Just make sure you use "apple juice conentrate" not appe juice. I made that mistake last weekend and had soup berry muffins....ugh! New learning process with all new ingredients.
1/3 cup walnuts, ground finely in blender
1 3/4 cups brown rice flour
1/2 cup arrowroot
2 tsp. baking soda
1/4 tsp. salt
1/2 cups chopped walnuts
1 1/2 cups ripe mashed bananas
1/4 cup safflower oil or canola oil
6 Tbsp. apple juice concentrate
Egg replacer to equal two eggs (recipe below)
1 tsp. vanilla extract
1tsp. lemon juice

Preheat oven to 350 degrees. Mix finely ground walnuts with flour, arrowroot, baking soda and salt in a large bowl. Stir in the chopped walnuts. In a separate bowl, mix together the banana, oil, apple juice, egg replacer, lemon, and vanilla. Add to the flour mixture and stir until just moistened. Do not over mix. Pour into a greased 9"X5" loaf pan and bake for 55-60 minutes or until toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes, then remove from pan and cool on wire rack.

Egg Replacer: equals 1 egg
1/3 cup water
1 Tbsp. ground flaxseed

Place the water and flaxseed together and allow to gel for about 5 minutes. The mixture will bind patties, meat loaves, cookies, and cakes as well as eggs do, but will not leaven like eggs for souffles or sponge cakes. Increase amount accordingly for additional egg replacement.