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Preheat oven to 375 F.
Cut bread into small cubes (about 1”) and place in a medium-sized bowl. Slice one half of the ripe banana into small pieces and add to the bowl along with the walnuts and ground flex seeds. Set aside.
Place the almond milk, silken tofu and vanilla extract, cinnamon, sweetener and remaining half of the ripe banana in a blender and blend on low speed for a few seconds.
Stop when ingredients are mixed together, and tofu is smooth. (Be careful not to overmix – you don’t want the liquid to be too thin).
Pour mixture from the blender into a bowl.
Mix together well so that the bread is completely coated with the liquid.
Transfer the mixture to a small baking dish that has been coated with nonstick cooking spray.
Bake on the middle rack in the oven for 30 minutes. Remove and let cool for a few minutes before serving.
Source : Metro
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.