Here is a carb-friendly bread for you runners and endurance junkies out there:
4 c organic whole-wheat flour or gluten-free flour of choice . Plantain flour is available but hard to find in stores.
1 tsp salt
2 tsp baking soda
2 tsp baking powder
1 T pumpkin pie spice or ground cardamom
2T chia seeds
2 cups fried plantains (sauteed in some of the coconut oil, yum!)
1/2 c coconut oil, melted
1/2 c maple syrup
1 c pitted dates, processed
1-2 c water (can also use apple cider or fruit juice) may need more or less depending on the type of flour used.
Mix wet ingredients together. Mix dry ingredients together. Mix all
ingredients together. Batter should be thick. Spoon into loaf pans and
bake at 375 for 30 - 45 minutes (or until a knife inserted into the
bread comes out clean). I split my recipe into two small 9" loaf pans filled halfway for smaller serving sizes. Can also be baked in muffin tins for a shorter time. Keep in fridge in a ziploc bag for extended enjoyment. Happy running!
Each 3oz slice equals:
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