3/4 c Soy flour
3/4 c Rice flour
1/2 c Potato starch flour
2 ts Baking powder
1/4 ts Salt
2 Ripe bananas
1/2 c Soy milk
1/4 c Safflower oil
1/2 c Sugar or other sweetener
1/2 c Silken tofu; pressed and
-drained
1 ts Vanilla extract
1 c Dried cranberries
1/2 c Chopped almonds or other
-nuts
WHEAT- AND GLUTEN-FREE MAKES 1 LOAF (16 SLICES) VEGAN
Because soy flour is quite dense, it is used here in combination with
rice and potato starch flours to produce a lighter texture in the
bread. You can vary the fruit in this recipe according to personal
taste, but bananas and dried cranberries are always a good choice
because they’re rich in potassium and available year-round.
Preheat oven to 350 degrees. Lightly oil a 8- by 41/2-inch loaf pan
and set aside.
In medium bowl, mix flours, baking powder and salt.
In food processor, combine bananas, soy milk, oil, sugar, tofu and
vanilla and process until smooth. Add banana mixture to dry
ingredients and mix just until blended. Fold in cranberries and nuts.
Scrape batter into prepared pan. Bake until a toothpick inserted into
center comes our clean, 45 to 50 minutes. Remove to wire rack and let
cool 5 to 10 minutes. Turn bread our onto rack and let cool
completely.
PER SLICE: 165 CAL.; 5G PROT.; 7G TOTAL FAT (1G SAT. FAT); 23G CARB.;
0 CHOL.; 83MG SOD.; 4G FIBER.
Yields
16 servings