Breads
- Almond Butter DCCC Bread
- Banana Bread or Muffins
- Chickpea Oat Tortillas
- Classic Drop Biscuits
- Flourless Chocolate Protein Muffins
- Focaccia Bread
- Grain-Free "Whole Grain" Sandwich Bread
- Oat Flaxseed Wraps
- Oat Flour Banana Bread
- Oat Tortillas
- Olive Rosemary Bread
- Olive Sandwich Bread
- Paleo Bread
- Peanut Butter Banana Bread
- Peanut Butter DCCC Bread
- Scrumptious Sandwich Bread
- Zucchini Bread
Breads
- Almond Butter DCCC Bread
- Banana Bread or Muffins
- Chickpea Oat Tortillas
- Classic Drop Biscuits
- Flourless Chocolate Protein Muffins
- Focaccia Bread
- Grain-Free "Whole Grain" Sandwich Bread
- Oat Flaxseed Wraps
- Oat Flour Banana Bread
- Oat Tortillas
- Olive Rosemary Bread
- Olive Sandwich Bread
- Paleo Bread
- Peanut Butter Banana Bread
- Peanut Butter DCCC Bread
- Scrumptious Sandwich Bread
- Zucchini Bread
Oat Flour Banana Bread
Ingredients:
- 1 banana
- 2 eggs
- ¼ tsp salt
- 1 cup oat flour
- ½ tsp baking soda
Directions:
- Take ingredients out of refrigerator in advance and let warm to room temperature
- Preheat oven to 350F.
- Grease mini pan with butter and dust with almond meal.
- Mash banana in bowl.
- Add egg and salt.
- Mix with electric mixer for 1 minute.
- Add in oat flour gradually with mixing.
- Add baking soda.
- Mix for 1min, and pour batter into pan.
- Bake for 30min
- from Sean Soltysik
8-9 servings
IBD-AID Phases I*, II, and III