Blueberry Buckwheat Banana Bread
1 tbsp Flax seeds
2 1/2 tbsp Water
4 whole Ripe bananas
smashed with a fork
2/3 cup Vegan butter
such as Earth Balance, melted and cooled
1/2 cup Coconut sugar
1/4 cup Applesauce
1 tsp Vanilla
1 tsp Baking soda
1 tsp Baking powder
1 pinch Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
1 pinch Cloves
1 1/2 cups Buckwheat flour
1 cup Blueberries
fresh or frozen
This banana bread is gluten-free, dairy-free and egg-free, but every bit as good (or even better!) than the original. Don't let the name fool you ... buckwheat is a seed that doesn't actually contain wheat. This is what happens when a blueberry muffin and banana bread fall in love. The best part is, it's allergen-free, so all can enjoy!
Preheat oven to 375˚F. Grease the loaf pan or muffin tins with butter.
Make the flax egg: combine the ground flax with 2 and a half tablespoons water in a small bowl. Set aside for 5 minutes to allow it to gel.
In a large mixing bowl, mash the bananas with a fork, leaving some texture. Add the melted butter, flax “egg,” coconut sugar, applesauce, vanilla, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Stir well to combine.
Add the buckwheat flour and stir until just incorporated. Fold in the blueberries.
Pour the batter into the loaf pan or into muffin tins three-quarters full. Bake 50-55 minutes for a loaf, 20-25 minutes for muffins, or until a toothpick inserted into the center comes out clean. Allow to cool for 20 minutes before slicing.
source: From my blog
Cancer survivors like me often have unique, and ever-changing food-sensitivities, because our bodies have been through so much. I had a major longing for banana bread, but needed a version I could enjoy without gluten or dairy that still had the nutrient density for which I was looking.

This recipe yields 1 loaf or 8-10 muffins.