About the Recipe
p. 8 Smothered: A Whipped and Sipped Mystery
“Would you like a pot of chamomile tea, Julian?” Alene, who also drank water with vinegar every morning, scowled at Olly and smiled at Julian. “The banana muffins and ginger molasses cookies are still warm.”
Edith said, “Or you can have smoothies made with flax, hemp and chia, goji, maca powder, romaine lettuce, and fruit. I think drinking smoothies makes me feel much better despite the serious head injury I suffered recently.” Edith needed to mention the attack at least once a day.
Ingredients
2 TBSP flax seeds
½ cup water
1 small apple (I use Gala)
3 ripe bananas
1TBSP apple cider vinegar
½ packed dark brown, coconut, or monk fruit sugar
¼ cup canola or olive oil
1 tsp pure vanilla extract
1 tsp cinnamon
1 tsp coriander (adds complexity but you won’t taste it)
2 cups gluten-free flour
1 tsp baking soda
½ tsp salt
Preparation
Preheat oven to 325
Prepare a standard loaf pan by spraying oil and dusting w/sugar
In a small bowl combine water with flax seeds – it will thicken
In processor blend water, apple, cider vinegar and sugar
Add oil, vanilla and cinnamon, pulse until mixed
In small bowl stir gluten-free flour with baking soda and salt
Add to processor and pulse until everything is blended
Pour batter into prepared loaf pan
Bake 70 – 75 minutes until toothpick comes out clean
Cool in pan until you can remove the pan and cool cake on a rack
Leftover loaf will be denser the following day, but it’ll still taste great!