Guest blog by: Rachel Crites
I have developed so many food sensitivities in addition to struggling with weight and sugar addiction issues, so coming up with “safe” recipes that I can also enjoy has been a challenge. Since my allergies make me basically a Low-Carb Vegan (except for meat—I eat meat for protein) it’s difficult to find recipes that don’t contain nuts, eggs, dairy, gluten, or sugar. I combined several recipes and came up with my own and it’s DELICIOUS!!
½ c. Coconut oil, melted
1 tsp Vanilla
1 ½ c. GF flour (I used Bob’s Red Mill all purpose GF)
¾ tsp. Xanthan Gum
1 ½ tsp. Baking Powder
½ tsp. Baking Soda
½ c. Unsweetened Carob Chips (optional, but they add a chocolaty sweetness to it)
Preheat oven to 250. Mash bananas and mix with oil and vanilla. Add dry ingredients and mix thoroughly. Fold in Carob chips. Bake in coconut oil-greased bread pan 50-60 minutes or until a toothpick comes out clean.