Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 2 | tablespoons | raw Agave syrup | 3 | medium (7" to 7-7/8" long) | bananas | 2 | teaspoons | vanilla extract, imitation, no alcohol | 1 | tablespoon | lemon juice | 1/2 | cup | Extra Virgin Olive Oil (First cold press) | 1 1/3 | cup, unpacked | Organic Brown Sugar | 2 1/2 | cups | Finely ground, blanched almonds | 1 1/2 | teaspoon | baking powder | 1/2 | teaspoon | Baking Soda Powder, Frontier | 1 | teaspoon | sea salt (Celtic or Real Salt are best) | 1 | teaspoon | xanthan gum | 2 | teaspoons | Lemon peel, finely grated | 1 | teaspoon | cinnamon, ground | 1/2 | teaspoon | nutmeg | 1 | cup | blueberries, fresh or frozen |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | 3 medium very ripe bananas, mashed into puree
3 eggs
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
2 tablespoons raw agave nectar or honey
1/2 cup light olive oil
1 1/3 cups golden brown sugar
1 cup buckwheat flour (or superfine brown rice flour)
1 cup sorghum flour
1/2 cup tapioca starch/flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
2 teaspoons fine grated lemon zest
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 heaping cup organic frozen wild blueberries |
|