I'm sharing my newly developed recipe of Ragi, Oats and Banana bread, which I made few days ago sparked me to jump out of my bed as I was excited to share this very successful healthy, delicious, gluten free recipe with you all! As promised, I am testing all those new recipes for those of you who are allergic to gluten and also for those who wants to eat just healthy all the way long.
Ragi is a powerhouse grain which is a source of packed full of nutrients. Try out this amazing recipe below!
PREP TIME: 20 minutes
BAKING TIME: 30-35 minutes
TOTAL TIME: 50-55 minutes
1 cup ragi powder
1 cup almond powder
½ cup oats flour
1/3 cup demerara sugar
½ cup cooking oil (sunflower)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup pumpkin seeds, lightly toasted
2 tbsp golden raisins
Preheat oven at 180˚ C. Grease 23”/ 4” loaf pan, sprinkle a tbsp of ragi in pan, coat all sides and dust off excess ragi powder.
Mash bananas with the back of fork, add eggs and lightly whisk with fork, add sugar and oil and mix well with the help of spatula.
In a separate bowl, sift ragi powder, almond powder, oats flour, baking soda, baking powder and salt, in two batches add it to the egg banana mix and fold in with the help of spatula to combine and make the batter.
Reserve 1 tbsp of pumpkin seeds and add the rest to the batter along with raisins; mix them gently in the batter.
Now pour batter in prepared pan, sprinkle reserved pumpkin seeds on top and bake it in preheated oven for 30-35 minutes or until the skewer inserted in the bread comes out clean.
Check if your oat flour is gluten free if you're intolerant as they can often be contaminated in factories (though oat flour is gluten free).