Burro banana nut bread:
2 cups approved-flour (like amaranth, spelt, or quinoa)
1/2 teaspoon sea salt
1 cup date sugar
1/3 cup grapeseed oil
4 very ripe burro bananas
2 cups water
1/2 cup walnuts
2 tbsp sea moss gel
Preheat oven to 350 degrees. Line a loaf pan with parchment paper so that there is an overhang on both sides of the pan.
Put the bananas in a mixing bowl and mash with a fork. Add the grapeseed oil and stir.
Add the date sugar and water, and mix until combined.
Add the flour, walnuts, and salt and mix together.
Spoon into the prepared loaf pan, and bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
Cool for 30 minutes in the pan, then remove from pan and cool on a cooling rack.
Once the loaf is fully cooled, use a serrated knife to slice it.