Yield: 16 Servings
|1 cup||Brown rice flour|
|½ teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|¼ cup||Chopped walnuts|
|2 mediums||Bananas; mashed (1 cup)|
|½ cup||Soy or rice milk|
From: D Choi <namosi@...>
Date: 11 Jan 1995 06:42:58 -0700 (No wheat, eggs, dairy, or added sweeteners.) Preheat oven to 350 degrees F. Combine dry ingredients, including nuts.
Add banana, nondairy milk, tahini, and oil. Add banana, nondairy milk, tahini, and oil. Stir gently until dry ingredients are completely moistened and batter is evenly mixed. Pour into an oiled 8-inch loaf pan and bake
45 to 50 minutes, until golden. Makes 1 loaf.
Source: Goldbeck, Nikki and David, _The Good Breakfast Book_, Ceres Press: Woodstock, New York, 1992, p. 150.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .