1 cup organic whole wheat flour
½ cup organic unbleached flour
¾ teaspoon salt
1 tablespoon Ener-G Baking Powder
⅓ cup chopped walnuts
½ cup coconut milk or Cashew Cream (see recipe below)
⅓ cup honey (or ½ cup sugar and 2 tablespoons water)
½ cup mashed ripe banana
1. Mix dry ingredients in a medium-size bowl. Add walnuts.
2. Mix remaining ingredients in a 2-cup measuring cup and add water, if needed, to equal 1 cup of liquid.
3. Briskly stir liquid into dry ingredients, and pour into an oiled load pan. Bake at 350ºF for about 40-45 minutes, or until knife inserted in center comes out clean.
Makes 1 loaf
Pour into blender: 1 cup raw cashew nuts and 1 cup water
Blend these ingredients on high for 2 minutes until smooth. You can check the smoothness by dipping a rubber spatula into the blended mix. When you pull it out there should be no cashew particles sticking to spatula…they should be mostly gone. If not, blend longer.
Double this recipe and keep in small containers in the freezer. This helps because often only a small amount of cream is needed. It is hard to blend a small amount of cashews into a smooth cream in most blenders. Almonds or other nuts may be used of color is not an issue.