| 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 | t | Baking powder |
| 1/4 | t | 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 | t | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 255
Calories From Fat: 62
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 148.2mg
Potassium: 237.4mg
Carbohydrates: 45.2g
Fiber: 4.7g
Sugar: 2.6g
Protein: 3.6g