My Mom originally gave me this recipe. I am not sure where she got it from, but I like it because there is not much oil in it and it tastes great. I have not tried making it with an egg substitute yet but I have made some changes for ease and extra nutrition. I look forward to your comments on what substitutes or additions work best for you.
Ingredients
2/3 cup oatmeal
1/2 cup pecan or walnuts
1 +1/2 cup white whole wheat flour
2 T. chia seed or hemp seed
1 +1/4 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
3T. canola/coconut or neutral flavored oil
1T. ground flax seed
1/2 cup brown sugar or "Florida Crystals" organic brown sugar (certified vegan)
1+1/2 cup mashed banana
2 eggs (I use "Egg Lands Best" b/c vegetarian fed hens and they have 25% less saturated fat than regular eggs)
1t. pure vanilla extract
1 cup blueberries fresh or frozen (I use frozen)
Procedure
1. Heat oven to 350 degrees and prepare your loaf pan by greasing and lining with parchement paper.
2. In a food processor pulse oats and pecans until slightly broken down. When I make it for my kids I usually grind them pretty small so they don't choke on the nuts. You can leave them bigger for more texture if you desire.
3. Combine the nut and oat mixture, flour, chia seeds, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
4. In the food processor cream oil, flax seed and brown sugar for a minute or so. Add bananas and vanilla and process for another minute. With motor running add eggs through feed tub one at a time and process another minute. It should look airy.
5. Pour the contents of the food processor into the bowl with the dry ingredients just until combined. Do not over mix. Fold in blueberries.
6. Bake in prepared bread pan for about 50 minutes or check doneness by poking bread with a skewer until it comes out clean.
