Banana Spelt Flour Bread
There’s nothing quite like freshly made, homemade bread. So here’s a wheat-alternative, low-gluten, yeast-free option.
I went off eating bread a few years ago, not long after a job where I was given sandwiches for both lunch and dinner for a couple of months. After several bread-free months I would eat the occasional freshly-made baguette but bread was definitely still off the table. With it went other wheat-based products including pasta, biscuits and cakes. But that was not the end of baked goods. Fast-forward several months more and I had started experimenting with wheat alternatives when my mum recommended I try spelt flour. After trying spelt bread I found this recipe as an alternative to using yeast.
- 3 ripe bananas
- 3 Large organic free range eggs
- 130 g whole unrefined grain spelt flour (1 cup + 2 tbsp)
- 2 Tbsp honey
- 1 tsp lemon juice
- ¼ Cup extra virgin olive oil (or extra virgin coconut oil) (60 ml)
- ¼ tsp sea salt
- ½ tsp cinnamon
- 1 tsp baking powder
- 1 tsp bicarb soda
- 45 g cashew nuts, chopped (1½ oz)
- 45 g walnuts, chopped (1½ oz)
- Cacao nibs
- Preheat oven to 170°C (340°F)
- Line a loaf tin with parchment paper or lightly oil and dust with flour (any type), shaking out any excess.
- Whisk together eggs and bananas until a smooth consistency forms
- Add olive oil, lemon juice & honey to the mixture and combine well before adding all the dry ingredients as well.
- Fold in chopped cashews and walnuts with a spatula and pour the mixture into the loaf tin.
- Bake for 35-45 minutes until golden brown. Serve warm with a cup of your favourite hot drink.
Photo: spelt flour banana load with both nuts and cacao nibs
Role on the baked goods. Next up Blueberry Spelt Flour Muffins