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Flaxseed Banana Bread

banana bread corn-free dairy-free Eczema Life Clinic egg free flaxseeds gluten free healthy recipe healthy skin Karen Fischer linseeds The Eczema Diet

This eczema-friendly banana bread is a super healthy low-carb bread recipe, rich in fibre and omega-3 from flaxseeds. It's rich in potassium and calcium, and the banana acts as a binder so you don’t need egg in the recipe. It’s also gluten-free, grain-free, and easy to make. Perfect for toast and sandwiches or top it with real maple syrup and (eczema-friendly) fruit for a tasty dessert or easy breakfast.

Recipe type:  Gluten-free, Dairy-free, Yeast-free, Corn-free, Grain-free, Nut-free

Prep time:  10 mins, cooking time:  20 mins

Makes approximately 12 slices

 

Ingredients
1 cup flaxseeds (see Notes, below)
2 teaspoons gluten-free baking powder
1 tablespoon carob powder, sifted
1/3 (80mL) cup water
1 small banana or (½ large banana) [not sugar variety]
1 tablespoon rice bran oil (or sunflower oil)
Toppings
Real maple syrup
Banana or papaya, skin removed and sliced

 

Method

Preheat oven to 150°C (300°F) and line a loaf baking pan/tin with parchment paper draped over the sides and oil it with rice bran oil. Set aside.

Mill the flaxseeds in a seed grinder (coffee grinder or Nutribullet etc). Flaxseeds are best freshly ground as this keeps the oils fresher.

In a bowl, combine the ground flaxseed with the baking powder and carob powder, and set aside.

Using a blender, add water, banana and oil. Blend on high for 30 seconds or until foamy. Pour the liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula until combined (add extra water if necessary).

Immediately transfer the mixture into the prepared baking pan. Smooth with the back of the spatula and allow to sit for 3 minutes until the liquid has soaked into the flaxseeds (the mixture will stiffen slightly). Transfer the pan to the preheated oven.

Bake the bread for 20 minutes, or until cooked. Remove from the oven and lift bread (using the parchment paper) onto a cooling rack. Peel the parchment paper from the bottom of the bread and allow the bread to cool on the cooling rack.

Cut into approximately 12 pieces.

The banana bread can be served toasted or frozen. Keeps in the fridge for 3-4 days and in the freezer for up to 3 months. If desired, serve with a drizzle of real maple syrup and fresh sliced banana or papaya

NOTES

Freshly grinding the flaxseeds is better than buying pre-ground flaxseeds/linseeds as grinding them yourself is the best way to ensure the omega-3 oils in the flaxseeds are fresh.

Did you know it’s safe to bake flaxseeds as the omega-3 oils does not get damaged according to Wholefoods.

If you have eczema, skin rashes or chemical sensitivities, use regular bananas, not the sugar/lady finger variety as sugar/lady finger varieties are very rich in salicylates and amines. Note regular bananas also contain amines.

 

Author: Karen Fischer 

Karen Fischer is a registered nutritionist who has worked with hundreds of eczema patients over the past 12 years. Karen is the award-winning author of The Healthy Skin Diet and The Eczema Diet (Exisle Publishing). She has written five books and was inspired to specialise in eczema and skin health because her daughter had severe eczema and Karen previously suffered from dermatitis and psoriasis - both are now free of the conditions thanks to changing their diets.

Karen now runs the Eczema Life Clinic in Sydney, Australia, in order to teach people how to prevent eczema naturally, without using topical steroids or drugs. Read more here >

 


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