Instructions: Preheat oven to 400, Combine flax seeds with water in a small saucepan. Bring to a rolling boil and immediately remove from heat. Set aside to soak until needed.

In a blender; grind 1/3 cup of the groats into fine flour. Place strainer over a mixing bowl and pour in flour. Rub the flour through with a spoon, returning unground pieces to blender: Repeat three times or until all groats have been ground.

Oil and flour an 8 x 4 inch loaf pan. Tap the pan gently to coat the bottom and sides with flour: Tap any extra flour back into the mixing bowl.

Combine pumpkin seeds, tapioca starch, salt, guar gum and spices. Blend on high 1 minute, stopping twice to scrape the bottom. Add seed mixture and nuts directly into the flour; and whisk together well.

(E-Z MIX TIP: measure 2 1/4 cups of water; pour into the blender jar.

Mark the level and discard the water.

Combine in blender oil and add 2 ripe bananas, broken into 1" chunks.

Blend. Continue to add banana chunks until the 2 1/4 cup level is reached. Add the corn-free vitamin C crystals and flax mixture. Blend one minute.

Pour the liquid mixture over dry ingredients and mix thoroughly. Dissolve baking soda in boiling water. Add to the batter and stir with a few swift strokes until water disappears (dont beat it). Quickly scrape batter into pan and place in hot oven.

Immediately reduce temperature to 325. Bake for 70 minutes or until a tooth- pick thrust in the middle comes out dry. Remove from the oven and cool in the pan for 10 minutes. Turn it out on a wire rack and cool completely before slicing.

Variations
The following fruits may be used in place of banana:

Pineapple Bread - Simmer fresh pineapple puree 10 minutes. Substitute 2 cups of puree in place of bananas and proceed as above. (Save the remaining pineapple puree to use as "jam on the bread.)

Applesauce Bread - Substitute 2 cups of Applesauce (preferably homemade).

Pear Bread - Use 2 cups of chopped, ripe pears.

Mystery Bread - Blend fresh, sweet green seedless grapes to make 2 cups of puree.

*Guar gum helps trap carbon dioxide, producing bread with a slightly lighter texture. It doesnt affect the flavor.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.