Recipe Time ... Wild Blueberry & Banana Bread 

Recipe Time ... Wild Blueberry & Banana Bread 

Two of the star ingredients in this recipe are the wild blueberries and bananas. 

Wild blueberries: Contain dozens of undiscovered antioxidants, including anthocyanin varieties. There’s not just one pigment inside a wild blueberry; there are dozens of pigments not yet researched or studied. The wild blueberry is to the liver as mother’s milk is to a baby. Not only do wild blueberries have the ability to grab on to plenty of troublemakers, they also hold on to them as they leave the liver, in a way that most other healing foods cannot. The pigments in wild blueberries have the ability to saturate deep into liver cells and cross cell walls and membranes inside the liver, spreading their blue everywhere. Wild blueberries enhance the intestinal tract, feeding good bacteria there, which benefits the liver greatly.

Bananas: The fructose in banana is liver’s favorite source of food. It provides quick fuel to the liver and wakes up sleepy cells, increasing their ingenuity and work output. Soothes the linings of the intestinal tract and also soothes the nerves attached to the intestinal tract. Contrary to popular belief, bananas are one of the most antibacterial, anti-yeast, antifungal foods. A great food to combine with other nutrient-rich foods or to take with supplements, because they improve the liver’s ability to absorb nutrients.
Wild Blueberry Banana Bread 

Ingredients:
3 ripe bananas
1/4 cup maple syrup
1/4 cup coconut sugar
1 tsp vanilla extract
1/2 cup unsweetened almond milk
2 cups gluten-free oat flour
(we use Indigo Nutrition Organic Oat Flour available from Amazon)
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 cup frozen wild blueberries (Ocado)
Chopped walnuts, for topping (optional)

Directions:
Preheat oven to 350F. Gas Mark 4, 180 C
Line a standard loaf pan with parchment paper. 

Place the bananas in a bowl and mash with a fork. Add the maple syrup, coconut sugar, vanilla extract and almond milk. Mix well.

In another bowl, combine the oat flour, sea salt, baking powder and baking soda. Whisk until lump free. Add the wet ingredients and fold gently until you get a uniform batter. Add the blueberries and stir very gently, just enough to incorporate them. 

Pour the batter into the loaf pan and bake in the oven for 40 minutes. After this, turn the oven off but leave the banana bread in the oven for 10 more minutes. Remove from the oven and cool completely before slicing. 

Serves 4







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