Gluten Free, Fat Free, Egg Free, Cardamon Banana Bread

Technically, this isn't a Daniel Fasting recipe, but it fits in nicely with the Daniel Fasting Lifestyle.

I've been experimenting on variations of this recipe and by George, I think I've got it. I personally love millet flour. Now the thing is, when you are using millet flour, you have to be generous with the water or the end product comes out rather dry and crumbly.

Ingredients

1/2 cup soy flour
1 cup sugar
1 and a 1/2 cups of millet flour
1/2 cup potato starch
1 tablespoon of guar gum
2 tablespoons of psyllium hulls
1 teaspoon of cardamon
a pinch of nutmeg
a dash of cinnamon
3 tablespoon of aluminum free baking powder
1 to 1 1/2 cups of water
1 teaspoon of vanilla
1 mashed banana
1 cup of soy milk




Directions

Whisk in the dry ingredients until the color is uniform. Then add the wet ingredients. Throughly whisk together. Let stand for about 5 -10 minutes and then whisk in a bit more water until the batter has a nice consistency (not too thick and not too thin.) Pour the batter into a lightly greased cake tin. Bake at 350 degrees F for about 35-40 minutes. remove from oven when the fork comes out clean. Let rest for about 15 minutes and then enjoy.

1/2 cup of soy flour

1/2 cup of potato starch

1 cup of sugar

This is what the bag of millet flour looks like when you shop at Carrefour in China.

Whisk the dry ingredients together until they become one uniform color.

Mash up a banana.

Add 2 tablespoons of psyllium hulls

Add a pinch of nutmeg, a dash of cinnamon and a heaping teaspoon of cardamon.

...and a teaspoon of vanilla.

Add 250 milliliters of soy milk. In this case,  I only had this black soybean, black rice, black sesame drink on hand, but  a cup of regular 'ol soy milk will do just fine. 

The finished product is a moist, dense, fat free, gluten free, vegan cake with a delicate hint of cardamon.