I have always loved to bake. Since being diagnosed with reactive hypoglycemia 7 weeks ago I have had to cut out all sugar, honey, sweeteners, dairy, yeast, peanuts, melons and mushrooms.
I have decided to have a good attitude and adjust, the first few weeks were hard, but I am learning as I go.
Today I decided to try to bake. Wow, am I glad I did. Here is my recipe.
1 cup unsweetened applesauce
6 dates (pitted)
1/4 cup grapeseed oil (or butter)
1/2 cup whole wheat flour
1 cup spelt flour
1/2 tsp Celtic sea salt
1 tsp cinnamon
2 tsp baking powder (aluminum free)
1 tsp baking soda (aluminum free)
3 medium ripe bananas, mashed
1/2 cup pecans
1/4 cup ground flax seed
Preheat oven to 325 degrees.
In magic bullet I blended applesauce and dates.
In a small bowl mash the bananas and set aside.
In a large bowl put in the whole wheat flour, spelt flour, sea salt, baking powder, baking soda and cinnamon. Mix them all together and set aside.
Add the grapeseed oil and egg to the bananas and mix.
Then add the apple sauce/prune mixture to the banana mixture.
Add pecans and ground flax seed to banana mixture. Mix well.
Bake at 325 degrees for 70 minutes. Let cool on racks for 15 minutes before slicing!
It turned out better than I imaged it would. I thought dear hubby would like it with honey, but he ate a piece without anything on it and he loved it too! It has a natural sweetness from the bananas and dates…Mmmm, Good!
(ARV $59.99) US/CAN ends 12/17
World Wide ends 12/31
(ARV $70.00) US/CAN ends 1/1/2011
(ARV $120) Canada Only