Makes one loaf , 20 or fewer slices depending how thick you make the slices
Net Carbs 3.7g per slice at 20 slices per loaf (or 74g Net Carbs for the whole loaf of which sugars about 27g) - calculated using the ingredients as listed, an Atkins carb counter, the dietary information on the back of the packets and a calculator!
I have had a whirlwind of distractions in the last month or so including a week abroad, family visiting for a week, becoming hooked on Wimbledon for 2 weeks, volunteering at a local animal rescue centre and the weather, so much rain is inducing a strong wish to hibernate! I have found time to create but none to type and post and so have quite a few recipes to catch up on and it would be so helpful to know if you are enjoying these recipes.....please?!
A few weeks ago I was delighted to see that a new member had joined my blog and had left comments and questions. As a result of both I have made a new recipe for a further Reduced carb Banana Bread which I hope will provide enjoyment to anyone who tries it.
Both nuts and seeds are wonderful for baking, are highly nutritious, much lower in carbs than any grain-based flour, are also perfect for Paleo diets in moderation and suit lots of low carb diets.
I am not sure if using a sweetener like Joseph's sugar free syrup is strictly Paleo but one could substitute a good quality maple syrup in ths same quantity if that were a concern and if sugars are not a problem but this will increase the carb content significantly.
You will need:
One loaf tin - 500g or 1 lb
One liner - either greased or non-stick baking parchment
Food Processor
Grinder attachment to Bamix or similar
Ingredients:
2 Bananas peeled weight 176g4 large happy organic eggs (if possible)
75g/60ml Joseph's sugar free maple syrup (if OK with sugars then substitute with real maple syrup and beware the carbohydrate content of the loaf will increase as the calculation I have made uses Joseph's sugar free maple syrup at 9g of carbs per 75g of syrup)
50g/20z rice bran oil
1 1/2 teaspoons vanilla extract
1 teaspoon gluten free baking powder
1/2 teaspoon bicarbonate of soda
170g ground almonds
100g/4 oz ground sunflower seeds
Method:
First, grind the sunflower seeds until very fine. I use the grinder attachment that comes with the bamix for this but a coffee mill would do fine.
Mix the dry ingredients - ground sunflower seeds, ground almonds, gluten free baking powder, bicarbonate of soda - together in a bowl.
Put the wet ingredients - bananas, eggs, vanilla extract, rice bran oil, Joseph's sugar free maple syrup - in the food processor and blend well using the metal "S" blade until there are no lumps.
Add the dry ingredients to the food processor and blend again until there are no lumps.
Pour into the lined loaf pan.
Bake at 155C fan for 45-55 minutes, test to see if a skewer comes out clean as for any cake to be sure that it is cooked.
Serve and enjoy!
The taste and texture improve by leaving it to mature for a day if you can manage it!
