This bread makes a good snack and travel food. It can be used to make sandwiches, or with nut butter, eaten for breakfast.
INGREDIENTS | SERVES 6
- 2 cups ripe bananas
- 3 cups almond flour
- ¼ teaspoon salt
- 2 tablespoons liquid coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup flaxseed
In a food processor with an S blade, blend the bananas. Pour in the almond flour, salt, coconut oil, vanilla, and cinnamon and continue processing until well mixed.
Grind the flaxseed into a coarse powder with a coffee grinder.
Pour the processed mixture into a large bowl and stir in the ground flaxseed.
Put half the batter back into the food processor and mix briefly. Then remove and repeat the process with the second half of the mixture.
Spread the batter about ¼-inch thick onto dehydrator trays with nonstick sheets. Use a spatula to score the batter into squares.
Dehydrate at 145°F. After 2 or 3 hours, flip the bread over. Turn heat down to 110°F and continue dehydrating for 8 hours.
Calories: 556 | Fat: 44 g | Protein: 18 g | Sodium: 126 mg | Fiber: 17 g