Plantain Chai Nut Bread (gluten-free)
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 8-10 servings
Ingredients
- 1 1/4 cups gluten-free flour blend (I used Trader Joe’s)
- 1/4 cup white rice flour
- 1/4 cup buckwheat flour
- 3 overripe plantains
- 1/3 cup applesauce* (or coconut oil)
- 6 medium medjool dates, pitted*
- 2 chai tea bags
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup nuts for topping (optional)
Instructions
- Preheat oven to 350F. Prepare either a muffin tray or bread pan.*
- If dates are not soft, soak in warm water for 10 minutes. Open the 2 chai tea bags, place their contents in a bowl, and set aside. Discard of the bags.
- In a food processor or high speed blender, place the dates, applesauce and vanilla. Process until a smooth paste is reach.
- Add in the remaining ingredients, except for the chai tea bags, 1/2 cup at a time, until all of the ingredients have been incorporated and the mixture is uniform. Stir in the chai tea.
- Pour into your prepared dish/pan of choice, and top with nuts if using.
- Bake for 25-30 minutes. If making a large loaf, baking time will increase. It is approximated to be about 45-55 minutes.
Notes
-If you use the whole recipe in a deeper and larger pan, keep in mind the cooking time may have to be increased.
-You can prep with oil or parchment, depending on your preference.
-Apple sauce will make it a bit more dense then if using coconut oil, but it is delicious regardless!
-Adapted from The Simple Veganista.