2 tablespoons ground flax seed
5 tablespoons water
2 ripe bananas
1/4 cup melted ghee
1 teaspoon apple cider vinegar or lemon juice
1 teaspoon ground cardamom
1 1/2 cups tigernut flour
1 teaspoon baking soda
1/2 teaspoon ground sea salt
1 tablespoon dark cocoa powder
Preheat the oven to 350F.
Combine the flax seed and water in a small bowl and stir well. Refrigerate for 15 minutes.
Combine all of the wet ingredients (including the soaked flax “eggs”) in a medium bowl. Mash to break up the bananas and stir until well mixed.
Combine dry ingredients in a standing mixer fitted with a paddle attachment. Mix on low for 15 seconds. Add wet ingredients and mix on low until just combined.
Line the loaf pan with parchment paper and grease it. Make sure that the parchment is tall enough that it runs up the sides to create handles to pull the bread out after it's baked.
Pour the dough into the prepared pan. Smooth out with an offset spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out cleanly.
Let the pan cool on a cooling rack.
Once cooled, invert the bread onto the rack.
To store: Wrap the bread in plastic wrap. It will keep for 3-4 days at room temperature.
SOURCE: Hormones & Balance