Serves: 8
Total Calories: 353

1 cup oat flour
1 cup barley flour
1 cup amaranth flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup canola oil
3/4 cup honey or light agave nectar
1 1/2 cups mashed ripe bananas (about 3 bananas)
juice of 1/2 of a lemon
1/2 teaspoon nutmeg (nutmeg is not a nut)
3/4 cup flaxseed meal
1/2 cup raisins

Preheat oven to 350 degrees. Combine oat flour, barley flour, amaranth flour, baking soda, and salt, and set aside. Using an electric mixer set on medium, combine canola oil and honey/agave nectar. Add bananas, lemon juice, and nutmeg. Once thoroughly mixed, add flax seed meal, then raisins. Add dry ingredients to wet, and mix until just combined. Grease a loaf pan, then sprinkle with a little flour, tapping out any extra. Transfer batter to the loaf pan. Bake in center of oven about 55 minutes, rotating once when halfway through, until golden brown on top. Let bread cool in pan about 5 minutes, before removing and transferring to a cooling rack. Let rest at least 30 minutes before slicing.

Nutritional Facts:

Serves: 8
Total Calories: 353
Calories from Fat: 120

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Grandmother Catherene's Cornbread
Banana Bread
Rye Bread with Dates
Cherry Vanilla Bread
Orange Zucchini Bread