0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Grains Vegan Vegtime4 16 servings

INGREDIENTS

3/4 c Soy flour
3/4 c Rice flour
1/2 c Potato starch flour
2 ts Baking powder
1/4 ts Salt
2 Ripe bananas
1/2 c Soy milk
1/4 c Safflower oil
1/2 c Sugar or other sweetener
1/2 c Silken tofu; pressed and drained
1 ts Vanilla extract
1 c Dried cranberries
1/2 c Chopped almonds or other nuts

INSTRUCTIONS

WHEAT- AND GLUTEN-FREE MAKES 1 LOAF (16 SLICES) VEGAN
Because soy flour is quite dense, it is used here in combination with
rice and potato starch flours to produce a lighter texture in the
bread. You can vary the fruit in this recipe according to personal
taste, but bananas and dried cranberries are always a good choice
because they're rich in potassium and available year-round.
Preheat oven to 350 degrees. Lightly oil a 8- by 41/2-inch loaf pan
and set aside.
In medium bowl, mix flours, baking powder and salt.
In food processor, combine bananas, soy milk, oil, sugar, tofu and
vanilla and process until smooth. Add banana mixture to dry
ingredients and mix just until blended. Fold in cranberries and nuts.
Scrape batter into prepared pan. Bake until a toothpick inserted into
center comes our clean, 45 to 50 minutes. Remove to wire rack and let
cool 5 to 10 minutes. Turn bread our onto rack and let cool
completely.
PER SLICE: 165 CAL.; 5G PROT.; 7G TOTAL FAT (1G SAT. FAT); 23G CARB.;
0 CHOL.; 83MG SOD.; 4G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 46
Converted by MM_Buster v2.0l.

A Message from our Provider:

“How can a moral wrong be a civil right?”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?