ALMOND MILLET BANANA LOAF

Welcome Back,

As promised, I am giving you this loaf recipe because I care that much. Although I was inspired by Dr. William Davis, many of the ingredients are quite different from his. But, before I give this recipe, I would like to take this opportunity to thank all my fans for the wonderful comments of encouragement you posted. It is impossible to respond to each individual as I have received so many kind comments since I started this blog. However, I will answer one that came in the form of a question. I was asked how long I had been blogging. The answer is that the first article on my blog was the first time I blogged. If you read my first article, you will understand that, it was my children who made me do it – so to speak. It is their turn to make me do things I am not ready to do, in other words, it is pay back time:-)

Okay, now, here is the recipe: This recipe is gluten free, wheat free, soy free and dairy free. The ingredients are very easy to find.

1 1/2 cups almond flour – preferably Trader Joes’, (whole, unrefined)
1 1/2 cups millet flour – preferably whole, unrefined (in Asian stores)
1/8 cup coconut sugar – preferably the one that says low glycemic index
2 tbsps arrowroot flour – found in most grocery stores
1 tsp cinnamon – ground
1/2 teaspoon sea salt – optional
1 cup bananas – mashed
2/3 cup water – filtered
1/4 cup coconut oil – organic virgin

1. Grease a 5×9 inch (or smaller) baking glass or ceramic dish with coconut oil (if it’s liquid, after greasing the dish,
put it in the fridge or freezer so the oil sticks on the dish) you need this to prevent loaf from sticking in the dish.

2. In a medium bowl, combine all dry ingredients and mix well.

3. In a smaller bowl, mash two medium bananas (should make a cup) and mix well with the other wet ingredients.

4. Pour all wet ingredients into the dry ones and mix well with wooden spatula or spoon.

5. Pour batter into prepared dish and bake for 55 to 60 minutes in the center of a preheated oven at 335 degrees.
The loaf is ready if toothpick inserted in center comes out clean.

6. Cool for 2-5 minutes and run a spatula gently around top rim of dish. Invert a plate on top of dish, flip over
and let loaf gently onto the plate. Let it cool for at least one hour and enjoy with your favorite organic butter, cheese or alone.

To your good health,

Agnes Kiganda