Our January Exchange!

Well, if January is any indication, we are off to a great start for 2011. We had limes, lemons, oranges, orange marmalade and banana bread! Thanks everyone! I'm planning to juice the citrus, freeze and save for some delicious marinades this summer! Here is the recipe for the banana bread:

1.5 cups whole wheat flour

2 teaspoons vital wheat gluten(optional, makes for a less dense loaf)

1/4 cup flaxseed meal

1/4 cup coconut flour

2 eggs, beaten

1/4 cup coconut oil

1/4 cup butter(you can use all coconut oil if you want, but it ain't cheap)

3/4 agave syrup

1/4 cup walnuts(optional)

1.5 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/8 teaspoon ground nutmeg

5 medium overripe bananas, mashed

Mix flour, flaxseed meal, coconut flour, nutmeg, cinnamon, baking soda, baking powder. Make a well in the center. In another bowl, mix bananas, oil, eggs, butter. Pour egg mixture into flour mixture all at once and mix just until moist. Batter will be lumpy. Grease bottom and halfway up the side of loaf pan. Pour mixture into loaf pan and bake at 350 degrees or 45 in medium loaf, or 55 minutes to one hour in large loaf pan. Stick a toothpick into center to make sure there is not wet liquid left. Put aluminum foil on top last 15 minutes to prevent overbrowning.