Blueberry Buckwheat Banana Bread
ingredients
all
1 tbsp Flax seeds
ground
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
ground
1 1/2 cups Buckwheat flour
1 cup Blueberries
fresh or frozen
cookware
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!
1
Preheat oven to 375˚F. Grease the loaf pan or muffin tins with butter.
2
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.
3
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.
4
Add the buckwheat flour and stir until just incorporated. Fold in the blueberries.
5
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 Spoonwithme.com
notes
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.