Mon 9 Dec 2013
I’ve been experimenting with whole raw flax seeds blended with water to create something to replace eggs lately. This is one of the recipes I’ve created during my experiments. And it works really well, this bread is out of sight.
I’m not just trying to be cute by baking this bread in mini loaf pans, although they certainly are. Something about using slimy flax kept the bread from getting completely done in the center when baked in one large loaf pan. The first few I tested would take hours to bake all the way through and by then the outside would be way too brown. So I solved that problem by using small loaf pans. And really, it’s perfect for holiday nibbling anyway. Just slice the tiny loafs into 1/2 inch pieces and place them on a pretty platter for guest. They’re adorable little tiny pieces of banana bread tehe. It would even be a good thing to carry to a holiday cookie swap. GO TO RECIPE >