- 1 1/2 cups gluten free all purpose flour
- 2 tsp. ENER-G egg replacer
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 tbsp. vegetable oil
- 4 tbsp. water
- 3 tbsp. orange zest
- 1 tsp. vanilla extract
- 2 tbsp. TOFUTTI sour cream (alternative: 4 tbsp. coconut milk)
- 1/2 cup chopped almonds
- 1/2 cup carob chips (unsweetened)
- 1/4 cup chopped prunes
- 1 cup mashed ripe banana
Directions:
Preheat oven to 350 degrees F. Mix all dry ingredients together. Now add all wet ingredients together and whisk for 30 secs. Add both dry & wet ingredients together and mix for 2 minutes. Pour the remaining ingredients and mix for another 2 minutes. Pour batter into loaf pan and bake for approx. 1 hour until golden brown. Garnish with icing sugar.
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