Blueberry & Raspberry Mini Loaves
Author: 
 
Ingredients
  • 1 ripe banana
  • 1 medium potato boiled and mashed
  • 57gms/2 oz melted unsalted butter
  • 1 tsp almond essence
  • 2 eggs
  • ½ cup brown sugar
  • ⅓ cup white rice flour
  • ⅓ cup brown rice flour
  • ¼ cup tapioca flour
  • ¼ cup potato starch
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • ¾ cup blueberries (fresh or frozen)
  • ½ cup raspberries (fresh or frozen)
Method
  1. Heat oven to 180°C/350°F.
  2. In a food processor, blend the banana, potato, butter and almond essence.
  3. Add the eggs and blend again.
  4. Sift all the dry ingredients together.
  5. Add the dry ingredients to the wet and mix well.
  6. Add the berries and mix gently.
  7. Pour the mixture into mini loaf tins and bake for 20 minutes.
  8. Cool before eating but eat them fresh.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/low-fodmap-gluten-free-recipe-blueberry-raspberry-mini-loaves/