These golden-brown fritters are packed with grated veggies and herbs, pan-fried to crunchy perfection, and paired with a smoky roasted red pepper dip. They're a satisfying, allergy-conscious appetizer or snack.
A bold and fiery pasta dish paired with crusty garlic bread — fully gluten-free, soy-free, and dairy-free. It’s a cozy, weeknight favorite with a spicy twist and creamy garlic flavor without compromising dietary needs.
Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2
Combine dry ingredients: In a large bowl, whisk together the whole wheat flour, almond flour, baking soda, cinnamon, salt, hemp hearts, and chia seeds.
Step 3
Prepare the wet ingredients: In a separate bowl, mash the bananas until smooth. Add the applesauce, eggs (or flax eggs), vanilla extract, and coconut sugar. Stir well until everything is fully combined.
Step 4
Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Step 5
Add strawberries and nuts: Gently fold in the diced strawberries and chopped walnuts or pecans (if using).
Step 6
Bake the bread: Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Cool and serve: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!