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Healthy Bites > Gluten free recipe 6: Banana & raspberry bread. YUM!

250g Nuttelex spread
2 teaspoons vanilla essence
1 1/2 cups caster sugar
4 eggs
1 1/2 cups self-raising gluten-free flour
1 cup soy flour
1/2 cup rice flour
1 teaspoon bicarbonate soda
2 teaspoons xanthan gum (see tip)
2 cups mashed banana
1 cup frozen raspberries

Step 1
Preheat oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 11cm x 18cm loaf pans. Line with baking paper, allowing 2cm overhang at long ends.
Step 2
Using an electric mixer, beat spread, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flours, bicarbonate of soda and gum into a bowl. Stir in half the flour mixture and half the banana. Add remaining flour mixture and banana. Stir to combine. Fold through raspberries.
Step 3
Spoon mixture into prepared pans. Smooth tops. Bake for 1 hour or until a skewer inserted in centre of loaves comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool.

November 24, 2013 | Registered CommenterMaryan Raffaello