We love this recipe! It’s full of flavour, not too sweet, moist and has a lovely nutty texture. Sprouted spelt flour is high in nutrients, protein & fibre, making this a wholesome loaf. It does not contain any refined sugar, but is relatively high in natural sugars, being packed with bananas, therefore is perfect for an energy boost pre/post run. It’s also really simple to make! Give it a go!
200g sprouted spelt flour (or 2 cups)
1 teaspoon of bicarbonate of soda
100g coconut palm sugar (or a heaped ½ cup)
pinch of salt
generous pinch of ground cinnamon
generous pinch of ground ginger
generous pinch of ground turmeric
4 ripe bananas (3 to go in the bread mix, one for the top)
2 medium to large eggs
200ml mild cold-pressed organic rapeseed oil (or 1 cup)
teaspoon of vanilla extract
a handful of raisins or sultanas
a handful of pecans (lightly toasted in the oven first)
Preheat oven to 200 degrees. Toast the pecans (or nuts of your choice) in the oven for 4 minutes, just to darken ever so slightly – this will boost their flavour.
Simply sieve all the ‘dry’ ingredients into a large bowl.
In a separate bowl mash together the ‘wet ingredients’ (omitting one of the
bananas). For a wonderfully smooth texture a quick biltz with a hand/stick
blender rather then a masher is amazing; this is so quick too, and there’s no need to beat the eggs first.
Pour ‘wet’ ingredients into the ‘dry’, stirring well. Stir in the
sultanas/raisins (or any dried fruit or berry of your choosing!), and the toasted
and chopped pecans (or your favourite nut).
Tip into a loaf tin lined with baking paper, and cook in the middle of the
preheated oven for 75 minutes. Turning the oven down from 200 to 180 after 30 minutes. It is cooked when the loaf feels firm when pressed, and a knife or
skewer comes out clean.
Delicious recipe from Joey @ http://www.josephinescooking.com/about