3 T flax seed meal + 9 T hot water
1.5 cups all purpose flour
1.5 whole wheat flour
1 T baking powder
1 t baking soda
1/2 teaspoon salt
1 T ground cinnamon
1 T ground ginger
1 t ground nutmeg
1/2 t ground allspice
2 T soy milk powder *
1/2 cup maple syrup
4 T sunflower, canola, or coconut oil
1/2 cup water
1 T cider vinegar
1 cup mashed bananas
1 generous cup of shredded zucchini (about 1 small zucchini)
1/2 cup pumpkin seeds
Combine the flax seed meal and hot water in a small bowl and set aside.
Whisk together the dry ingredients in a large bowl.
Whisk together the wet in a smaller bowl.
Add the flax and water mixture, bananas, zucchini, and pumpkin seeds to the wet ingredients and mix well.
Pour wet into dry and mix lightly - just enough to get all of your dry ingredients wet.
Pour into prepared baking pans and bake for 40 to 50 minutes, you know the drill - until a toothpick inserted into the center comes out dry. I rotate them halfway through the baking.
Cool for a couple of minutes in the pans until you turn them out.
* I used soy milk powder because I had some on hand. If you don't, and don't feel like buying any, I suspect you could skip it entirely, or substitute your favorite kind of milk (almond, oat, rice, etc) for the 1/2 cup of water.