Description
This banana sourdough seed loaf is easy to prepare if you already have a gluten-free sourdough starter!
Ingredients
Scale
Vegan Egg
- 1 tablespoon chia seeds + 1 tablespoon flax seeds, ground + 6 tablespoons warm water
Dry
- 1/2 cup brown rice flour
- 1/2 cup oat flour
- 1/4 cup raw pumpkin seeds, ground into flour (about 1/3 cup)*
- 1/4 cup raw sunflower seeds, ground into flour (about 1/3 cup)*
- 1/2 cup coconut palm sugar (works without or use less sugar)
- 1 teaspoon baking soda**
- 1 teaspoon baking powder**
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
Wet
- 3 medium (or 2 large) ripe bananas, mashed
- 1 tablespoon ghee*** (or use extra coconut oil)
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup active gluten-free starter
Add-Ins
- 1 cup**** (combination of large oat flakes, sunflower seeds, and pumpkin seeds, coarsely ground or chopped)
- 1/2 cup allergy-free dark chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees F and lightly grease (coconut oil is a good option) a parchment-lined bread pan (I used an 8.5 x 4.5-in ceramic bread pan).
- Prepare vegan egg (ground chia, ground flax, and water) in a small bowl, mix, and let sit until ready to use.
- Mash bananas directly in a large mixing bowl.
- Measure out all dry and ingredients, add them to the large bowl.
- Add ghee, vegan egg, coconut oil, vanilla and mix well.
- Gently fold in one cup of bubbly active gluten-free sourdough starter.
- Lastly, add coarsely ground or chopped oats, seeds, and chocolate chips (optional) mix to incorporate.
- Pour batter into you parchment-lined bread pan.
- Bake at 350 degrees F for about 60 minutes*****, or until edges look golden brown.
- Remove from oven, let cool in pan for 10 minutes, using parchment paper pull out the loaf and let cool on a cooling rack.
- Once completely cooled and at room temperature, enjoy!
Notes
Best kept in the refrigerator in a glass container, with lid, for up to 7 days.
You can also freeze any leftovers for up to 3 months. Slice before freezing.
*Grind pumpkin and sunflower seeds in a coffee grinder, dry container Vitamix, or food processor, into a fine flour. You can do the same with the flax and chia seeds if they are whole.
**Use gluten-free, corn-free, and aluminum-free baking soda and baking powder.
***Ghee is not vegan. For the vegan option, use extra coconut oil.
**** Nuts are another add-in option if you are not allergic to them.
***** For mini 5 x 2-inch bread pans, 45 minutes of baking time should be sufficient.