Time to bake
Banana Bread- or muffins
1/2 cup teff flour
1/3 cup corn starch
1/2 cup tapioca starch
1/2 cup gluten free oats
2 tbsp chia seeds
2 tsp sesame seeds
1 1/2 6g baking powder
1/2 tsp xanthan gum
1 teaspoon sea salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
165 g salted butter at room temperature
1/2 cup of brown sugar
2 tbsp or 59 ml cottage cheese small curd or butter milk
2 tbsp maple syrup
1/4 cup of rum
2-3 mashed green bananas
preheat your oven to 180 degrees.
line a set of muffin forms if using or prepare the bread form with liner.
Mix well the remaining dry ingredients (flours, oats, starch, baking powder, agar, Xanthan gum, cinnamon, salt, and cardamon) in a bowl and set aside.
Add the nut mix and combine.
At this point if your dough is very wet, you can add a tbsp of extra oats. just do not overdo it.
If you bake this as the banana bread bake for 55 minutes. You can cover after 30 minutes with foil if it gets too brown.
Let cool completely and serve- or freeze.
The original recipe calls for 1 full cup of sugars (brown and white mixed) and no maple syrup. I think it becomes like a sweet cake, which is not FODMAP friendly, but that is an option if you are okay with sugars.
You can add chocolate chips instead of the nuts or add a slice of banana on each muffin- or even add a sprinkle of your favorite seeds. Use this as the most savory of the versions.
You can add the chocolate nips or pumpkin seeds or even poppy seeds as well.
I keep going back to my original version, which is a bit on the savory side and the rum adds a nice touch.
You can use rum extract mixed with water for the alcohol-free version.