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Garden of Life Sponsored Athlete Marc-Etienne Bussieres' Gluten Free Protein Banana Bread

Posted by: Garden of Life on Friday, July 13, 2012
As an athlete with the Celiac disease, several of your products have been really helpful. The Gluten Freeze pills have saved me several times when eating meals on the road that may have been contaminated with gluten. I have also notice that the Probiotics keep me from having cramps if I do happen to eat gluten and they help me maintain a healthy digestive system.

 While I’m on the road playing golf tournaments, my nutrition is always a challenge. I have developed a gluten free banana bread recipe in which I incorporate the Garden of Life Raw Protein powder. This bread makes a very healthy breakfast and gives me a lot of good energy to start my day. Since I’ve started adding the Garden of Life Raw Protein powder, its consistency, texture and overall nutritional value has really improved. I thought I could share my recipe with you.

 

Ingredients 

  • 5-7 Bananas
  • 3 Eggs
  • 1 tablespoon Olive Oil
  • 1 teaspoon Vanilla Extract (optional)
  • 1 ½ cup Soy Flour
  • 4 scoops Garden of Life RAW Protein Powder
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Guar Gum
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 pinch of Salt
  • 1 cup mixed nuts, chocolate chips, etc.

  

Directions:

  • Mix wet and dry ingredients separately, then combine and mix together (If you find that you don’t have enough wet ingredients, add milk or another banana.)
  • Pour batter into 2 small bread molds
  • Bake at 350 F for 1 hour and 15 min. (Add or deduct time if bread is too moist or too dry.)

 

Personally I like to slice the bread and put the slices in the toaster in the morning to have a crunchy texture. (I put a little bit of peanut butter on top of it in the morning and this mix gives me a lot of good energy to get my day going.)

Garden of Life Sponsored Athlete Marc-Etienne Bussieres

Comments

Ginny Meaks commented on Thursday, July 19, 2012
This banana bread recipes looks great and I'm going to try to make it for a friend who recently had to switch to a gluten-free diet. Thanks to Marc for the recipe and best of luck on the golf course!

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