From around the web we have collected 10 wonderful new recipes for our new Let’s Do…Organic® Organic Green Banana Flour!
“Banana flour doesn’t taste like bananas. In fact, it’s made from green bananas through a very simple process. The unripe green bananas are gathered, peeled, sliced, dehydrated, and then ground up. That’s my kind of food! For the many people looking for gluten free alternatives–including gluten free desserts (my favorite part of any meal, right?)–banana flour offers a versatile substitution.”
“If you’re looking for the full benefits of resistant starch, definitely enjoy banana flour raw. If you’re looking to incorporate a clean high-carb flour if you’re practicing cyclical ketosis or are looking for a nut-free, grain-free flour alternative, heating is okay because you’re after more than JUST resistant starch.”
“To harness the flours nutritional benefits, it’s easy, just choose a wheat flour recipe and simply add 25-30% less banana flour than wheat flour, try a recipe from the Natural Evolution recipe page, or share the below recipe! We were lucky enough to have this delicious date loaf made for us by Natural Evolutions lovely owners Rob and Krista Watkins – it disappeared off the plate faster than a cave man running from a t-rex!”
“Unlike many other gluten-free flours made from grains, this option is produced from dried green bananas. It has a high starch content, so it can be used as a thickening agent as well as for cooking and baking.”
“This totally awesome flour can replace any plain or self-raising flour (just make sure you add two tsp of baking soda if you want the self-raising kind). We had fun using our banana flour to give our paleo banana bread an extra nana-nutty flavour. So give this a try and say yes to your next slice of banana bread…cake…whatever you want to call it”
“Banana flour is traditionally made from green bananas which have been dried, then ground and often used as a gluten free replacement to wheat flour. It has a very mild banana flavour in its raw form and when cooked, a practically non-existent banana flavour; this surprised me. The texture is lighter than wheat flour and you need about 25% less volume in recipes, making it a good replacement for flour.”
“For anyone trying to avoid wheat/grain products, this is for you! A yummy, nutty bread that is wonderful for breakfast and snacks.”
“If you’re scratching your head and wondering, “What the heck is resistant starch?”, RS is simply a form of starch that, thanks to it’s particular molecular structure, can pass through your stomach and small intestine undigested. When resistant starch (RS) hits your colon, it represents a nutritional bonanza to bacteria that call the lower digestive tract home. These bacteria break down RS and the result of this breakdown is generally positive for our gut and overall health.“
“Banana flour is said to be packed with fibre, minerals and, of course, potassium and is gluten-free. It is also a great source of a pre-biotic known as resistant starch (RS2), that feeds the good bacteria in the gut. It has been found to aid digestion and boost the immune system without negatively affecting blood sugar levels.“
“Have you tried baking with banana flour? I am amazed by how light and soft banana flour is. Made from green bananas (which don’t have much of a banana taste), banana flour is surprisingly versatile because, when baked, it really doesn’t taste like bananas! If you are hoping for a paleo cake that isn’t heavy or dense, this angel food cake is a recipe you really have to try. Served alone or sprinkled with fresh berries and a dollop of coconut whipped cream, this is a beautiful and delicious guilt-free dessert.“
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Republished by EdwardandSons.com