The Deputy Headmistress posted this recipe yesterday for wheat-free banana bread that uses oat flour (what you get when you run rolled oats through the blender or food processor). I tried it out this morning with a couple of changes: I used half a cup of brown sugar, oil instead of margarine, beaten egg whites instead of whole eggs (only because I had them in the fridge), and baked it in mini-muffin pans instead of having to bake one big loaf for an hour. You could bake regular-sized muffins too. I got about 20 half-sized ones out of that amount of batter, so you would probably get ten good-sized regular ones, or twelve if you're careful.
They rose very well and have a nice nutmeggy flavour. Thank you DHM!
Post a Comment