INGREDIENTS:

2 bananas, very ripe, peeled and mashed
1 1/4 cups quinoa flour
3/4 cup gluten free oats ( I used Bob’s Red Mill Quick Cooking Oats )
1/2 cups brown sugar
4 tablespoons organic Blue Agave (about 1/4 cup)
1 teaspoon baking powder (double acting)
3 tablespoons Flaxseed meal
1 1/2 cups soy or non dairy milk
1/4 cup oil, corn or canola
1/2 cup of raisins
3 tablespoons of cinnamon powder
Juice from 1/2 fresh lemon
1/4 teaspoon salt
Parchment paper to line the pan

METHOD:

Warm the milk and add in the flaxseed meal. Mix well so there are no lumps. Keep aside for  10 minutes.

In a large bowl, mix the quinoa flour, oats, baking powder, salt and cinnamon powde. Mix well.

In another bowl, mix the flaxseed/milk mixture, agave, oil, brown sugar, fresh lemon  lemon juice and mashed bananas.  Whisk very well so that it gets fluffy.

Fold in the dry ingredients from the other bowl and raisins. Mix just a little but it too much.

Preheat the oven to 350.  Line your baking pan with parchment paper and pour in the mixture. Sprinkle the cinnamon on top. Bake for 45 to 50 minutes, (test by inserting a toothpick in the middle and if it comes out clean, then it is ready).

Let it cool for 20 minutes and remove from pan.

Serve warm slices with VEGAN AND NUT FREE MANGO ICE CREAM or VEGAN AND NUT FREE FRESH GUAVA ICE CREAM WITH CARDAMOM.  Or have it with a warm cup of Indian Masala Chai with Fresh Ginger.

Note:  Allergy Friendly, Vegan, Gluten-free, Nut Free, Dairy Free. This bread can be frozen for up to three months.