1/4 c Nuts 1 3/4 c Sifted amaranth flour or -sifted brown rice flour 1/2 c Arrowroot 2 ts Baking soda 1/2 c Chopped nuts 1 1/2 c Very ripe mashed bananas 1/4 c Oil 1/4 c Honey 2 Eggs 2 tb Lemon juice 1 ts Pure vanilla extract Servings: Makes 1 loaf. Process the 1/4 c nuts in a blender until finely ground. Mix the nuts with the flour, arrowroot and baking soda in a large bowl. Stir in the chopped nuts. In a separate bowl, mix together the bananas, oil, honey, eggs, lemon juice and vanilla. Then pour the liquid mixture into the flour bowl and mix with a few swift strokes. Do not overmix. Pour into a greased 9x5" loaf pan or 2 7x3" pans. Bake large loaf at 350 F for 55 to 60 min, or small loaves for 45 min or until a cake tester inserted in the middle comes out clean. Let stand in the pan for 10 min, then turn the loaf out onto a wire rack to cool. Courtesy of Theresa Merkling. Reposted by Fred Peters.
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