Wheat Free Article

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 over-mix.

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 large or 2 small loaves