Banana Tea Bread
Buttermilk Breakfast Pancakes
Cheesy Tomato Corn Bread
Everyday Fruit Bread
Italian Style Bread
Mini Corn Breads
Pesach Nut Bread
Pesach Flat Bread & Crackers
Socca - Neapolitan Flat Bread
(good Pizza base)
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER
Gluten, Wheat & Soya Free Food filled with Flavour for all the Family
Available on kindle
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Vegetarian, Parve, Yeast Free and Dairy free
This is neither a bread nor a cake. The French might let it fall in the brioche category but not that light as it has no yeast.
It would be traditionally be served at tea time in England I find that it is excellent for breakfast and toasts well. Wonderful with marmalade and the soya and optional seeds make it very good for ladies of a certain age!
Makes a 900g or (2lb) loaf tin
100g (4oz) Chestnut flour - if not available use Ground Hazelnuts
75g (3oz) Soya Flour
100g (4oz) raisins
100g (4oz) mixed seeds - optional
75g (3oz) soft margarine
2 large eggs
350g (12oz) mashed bananas
100g (4oz) castor sugar
½ tsp bicarbonate of soda
Beat the margarine and sugar together, and then add one egg and mix. Sift the flours, salt and soda into the bowl; add the other egg and the bananas beat well together. Stir in the raisins.
Pour into a lined or greased and sugared 900g (2lb) loaf tin and bake for 50 minutes to one hour or until a toothpick comes out clean when inserted in a preheated oven at 140ºC Fan, 165ºC, 325ºF, moderately slow oven, Gas Mark 3
Remove from oven and allow to cool.