Banana Coconut Cocoa Coffee Bread

2 1/4 Cups Wholegrain Flour
1 TBSP Baking Powder
2 TBSP Ground Flax Seed
2 TBSP Natural Raw Wheat Germ
1 TBSP Ground Cinnamon
1/4 TSP Baking Soda
1/4 TSP Freshly Ground Nutmeg
1 TBSP Natural Unsweetened Cocoa Powder
2/3 Cup Splenda
1 Cup Unsweetened Shredded Coconut Flakes For Batter, + 1/4 Cup More or Less For Sprinkling
2 Ripe Bananas Smashed
4 Oz Unsweetened Applesauce
1 TBSP Vanilla Extract
3 TBSP Egg Whites
6-8 Oz Plain Decaf Coffee Chilled Overnight
2/3 Cup Unsweetened Coconut Milk
2 Bowls
1 Bread Loaf Pan
Parchment Paper

Preheat Oven to 350
Line Bread Loaf Pan With Parchment Paper Leaving Extra on Sides & Set Aside

Add Ripe Bananas Into 1st bowl And Smash
Add Applesauce, Egg Whites, Vanilla Extract, & Coconut Milk to 1st Milk And Mix To Blend
Add All Dry Items to 2nd Bowl & Whisk
Pour Wet Items Into Dry Item Bowl And Mix
Add in Coffee And Mix

Add Batter To Bread Loaf Pan Lined With Parchment Paper
Sprinkle Coconut Flakes Evenly Over Entire Loaf To Have Toasted Coconut on Your Bread
Freshly Grate Nutmeg On Top of The Coconut Flakes

Bake at 350 Till Fork or Knive Comes Out Dry Anywhere From 1 Hour to 1 And Half Hours

Ready To Bake

Remove The Whole Loaf By Grabbing the Side of The Parchment Paper. No Mess in Loaf Pan to Clean.
Cool 1-2 Hours Before Slicing
Freeze Extra Up to 3 Months

Zucchini-Sunflower Seed Bread

• 1-3/4 cup Soy flour and Bob's Red Mill Almond Meal use package instructions
• 2/3 cup Straight Fructose And NOT SUGAR
• 1 teaspoon cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup Sunflower Seeds
• 1/2 cup Currants
• 2 cups coarsely grated zucchini
• 2 teaspoons finely grated lemon rind
• 1/2 cup
• 2 egg whites
• 1 teaspoon vanilla

Preheat oven to 350 degrees. 

Combine first ten ingredients in a large bowl and mix well. 

In a small bowl, combine the walnut oil, egg whites and vanilla. Add this liquid mixture to the large bowl of dry ingredients and mix well; then add to oiled loaf pan. 

Sprinkle top with extra sunflower seeds before baking, if desired. Bake for 55 to 60 minutes or until toothpick inserted into center of bread comes out clean.

 Cool in pan 10 minutes; then remove and completely cool on a wire rack. Wrap and store overnight.

Rachel's All Purpose Banana Bread

Place all Wet Ingredients in a Blender in the following Order

1 ¼ Cups (Soy, Rice, or Skim Milk)

1 Tablespoon Vanilla Extract

2 Eggs or Equivalent Egg Whites

2 Very Ripe Bananas

Blend and Set Aside

Place All Dry Ingredients in Mixing Bowl

2 Cups (Whole Wheat, Soy or Brown Rice Flour)

¼ Teaspoon Cream of Tartar

1 Teaspoon Baking Powder

½ Teaspoon Baking Soda

2/3 Cup (Brown Sugar, or Sugar in the Raw, or Splenda Blend Brown Sugar)

Mix blended Wet Ingredients with Dry Ingredients in Mixing Bowl

Grease Loaf Pan with Non-Stick Cooking Spray

Pre-Heat Oven to 325

Bake until Inside of Loaf is dry