Dairy-Free Banana Bread

Ingredients:
1/4 cup nuts
1-3/4 cup sifted amaranth or brown rice flour
1/2 cup arrowroot
2 teaspoons baking soda
1/2 cup chopped nuts
1-1/2 cup very ripe mashed bananas
1/4 cup oil
1/4 cup honey
2 eggs
2 tablespoons lemon juice
1 teaspoon pure vanilla extract

Directions:
Process the 1/4 cup nuts in a blender until finely ground. Mix the nuts with the flour, arrowroot and baking soda in a large bowl. Stir in the chopped nuts.

In a separate bowl, mix together the bananas, oil, honey, eggs, lemon juice and vanilla. Then pour the liquid mixture into the flour bowl and mix with a few swift strokes. Do not overmix.

Pour into a greased 9 x 5-inch loaf pan or two, 7 x 3-inch pans. Bake large loaf at 350-degrees for 55 to 60 minutes, or small loaves for 45 minutes, or until a cake tester inserted in the middle comes out clean. Let stand in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool.

Yield: 1 Loaf