Cinnamon Banana Bread with Agave Cashew Cream Dry ingredients: ½ cup gluten free all purpose
Cinnamon Banana Bread with Agave Cashew Cream Dry ingredients: ½ cup gluten free all purpose flour (Bob’s Red Mill) ½ cup gluten free oats / oat flour ½ cup coconut sugar 1 ½ tsp baking powder 2tbsp cinnamon Wet ingredients: 2 ½ medium ripe banana 1 tbsp coconut oil 3tbsp almond milk 1tbsp agave syrup Agave Cashew Cream 1 cup cashew, soaked in water over night ½ juice of lemon 4 tbsp agave syrup 8 tbsp almond milk Preheat oven to 180c Place dry ingredients into food processor, process into fine power. (If using OAT FLOUR, simply whisk together dry ingredients in a mixing bowl) Place wet ingredients into blender/food processor, blend until smooth Pour wet ingredients into dry, fold in until well incorporate, do not over mix Pour batter into pound cake pan, place into preheated oven, bake for 20-25 minutes, until golden brown and skewer comes out clean While bread is baking, make the cashew cream. Place all cashew cream ingredients into blender, blend until smooth. Pour cream into a container, place in fridge to chill for later use Allow banana bread to cool for 10-15 minutes, serve with cashew cream Serving Suggestion: Slice, toast both sides, serve with cashew cream (optional- drizzle with agave syrup) Storage: Wrap bread with plastic film and store in air tight container. Consume within in 3 days. -- source link
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