Banana Flax Bread and Gluten Free Quinoa Crepes for Meatless Monday

Nothing beats a delicious homemade slice of banana bread topped with antioxidant rich raspberry jam! I do my best not to bake banana bread often as I end up eating it all! This time, I gave half of it away so I wouldn’t be tempted to demolish it! This recipe contains a healthy dose of omega’s from ground flax, fibre from organic spelt and oat flour, and of course, potassium!

Banana Flax Bread

2 tbsp coconut oil, plus 1 tsp for pan
1/2 cup organic spelt flour
3/4 cup organic oat flour
1/4 cup ground flax
3/4 tsp sea salt
3/4 tsp baking powder
1/2 tsp baking soda
1 large egg, plus 1 egg white
1/2 cup coconut sugar or organic brown sugar
1 1/2 tsp pure vanilla extract
2 ripe bananas, mashed
1/2 cup chopped walnuts

Preheat oven to 350. Brush a loaf pan with coconut oil. In a bowl, whisk together both flours, flaxseed, salt, baking powder and baking soda.
With an electric mixer on medium-low speed, beat whole egg and egg white until thoroughly combined. Add melted coconut oil, sugar, vanilla and bananas, mix until combined. Add the flour mixture and mix on low speed just until incorporated. Stir in walnuts by hand.
Pour batter into prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool slightly in pan before transferring to a wire rack. The bread can be wrapped tightly in plastic and kept at room temperature for up to 4 days.

Gluten Free Quinoa Crepes
Sweet or savoury, these crepes are deelish! It may take a few tries before mastering the perfect crepe, but it’s definitely worth it! I enjoyed these light as a feather crepes with raw almond butter, fresh blueberries, raspberries and maple syrup! Sautéed spinach and tempeh with roasted sweet potato would make the perfect savoury breakfast crepe! Enjoy!

1 cup organic quinoa flour
1 1/2 cups coconut milk
2 eggs
pinch of sea salt
1/2 tsp of cinnamon
1/2 cup of water, (enough to make batter thin, approx. 1/2 cup)
1 tsp coconut oil, for pan

Combine flour, coconut milk, eggs, salt and cinnamon in a bowl. Mix with hand blender on medium speed. Add water until batter becomes thin, approximately half a cup. Heat pan on medium-high, add 1 tsp coconut oil. Using a ladle, pour enough batter to thinly cover entire pan. Cook for approximately 1-2 minutes, until batter firms, then flip. Cook for another 30 seconds, then serve.

Happy Monday!

Health & Abundance,
Samantha 🙂

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