Sprouted Banana Bread
Submitted by KhaasLadki on January 13, 2009 - 9:33pm
(3 votes)
Servings:
3Takes a few days to get the spelt berries ready, but it's soooo worth it! This is a nut-free version of banana bread, using sprouted grain berries as the base! YAY! You could also add some walnuts or pecans and some raisins, if you wanted to! Can't remember what real banana bread tastes like exactly, but this works great for me! The first time I made this, I didn't use the vanilla, but I think i will next time just to give it some more depth.
Ingredients:
1 cup spelt or kamut berries
2 medium or 3 small ripe bananas, frozen overnight
3 dates, pitted (if your dates are dried, soak
them)
1 tsp vanilla
2 tbsp flax meal
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground cloves
Preparation:
Soak, sprout, and dehydrate spelt berries.
Let bananas defrost completely in bowl or bag (takes 30 mins to 1 hour).
Grind berries in
cleaned out coffee grinder or powerful high-speed blender. If you use the coffee grinder, do it in 2 batches. Make sure to grind it for a long while so you don't crack your teeth on little pieces of spelt-berry.
In a small bowl, mix flour, flax, cinnamon, cloves, and nutmeg. Set aside.
Puree bananas, dates, and vanilla in food processor until smooth and creamy. Pour into bowl with dry ingredients and mix well. Cover and let sit for 30 minutes (to make sure and soften up any berry pieces that didn't get ground well).
Spread out in 3 'pieces' on lined dehydrator tray and dry at 145 for 1 hour, then reduce heat to 110 and
continue to dry until it reaches desired soft or hardness, flipping once dry enough to flip without falling apart. Mine took about 7 hours. Of course, if you don't do the 145 thing, just dehydrate it at 110 the whole time. :-)
Serve!
17 reponses to "Sprouted Banana Bread"
1. I just made this over the
I just made this over the weekend and was it ever YUM!!! Next time I think I will leave out the cloves though as it's a very strong spice for my taste. :) This is definitely a keeper recipe for me--thanks for sharing!!!
2. I have another recipe from
I have another recipe from
russian girls
Ingredients
1/3 cup wheat berries
1 1/2 cups whole-wheat pastry flour
2 tsp baking powder
1/2 tbsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup brown sugar
4 large over-ripe bananas, mashed
1/3 cup unsweetened applesauce
1 tbsp canola oil
1/2 tbsp vanilla (use the real stuff if you can!)
Directions
Soak wheat berries in cool water for 8 hours. Drain, rinse and drain again.
Put the wheat berries in a sprouting container (a jar covered with mesh or pantyhose works) and place it in a cabinet or closet out of sunlight.
Rinse your wheat berries and drain them thoroughly every 8 hours for 2 days.
Bring a small pot of water to a boil.
Add sprouts, reduce heat and simmer for 30 minutes. Drain.
Transfer sprouts to a blender or small food processor and puree almost smooth (you won't get a perfect puree - trust me!). Set aside.
Preheat oven to 350 degrees, and grease a loaf pan.
In a large bowl, combine flour, baking powder, cinnamon, ginger and salt.
In a separate bowl, mix wheat berry puree, brown sugar, mashed bananas, applesauce, oil and vanilla.
Add to the dry ingredients, stirring until just blended.
Bake for 50 minutes, or until a knife inserted in the middle comes out clean.
Cool in pan 10 minutes before turning out to cool completely.
This reciep made by
women from Russia
Best wishes, Irina
3. This is so yummy
This is so yummy yaar.........Berries in cleaned out coffee grinder or powerful high-speed blender. If you use the coffee grinder, do it in 2 batches. Make sure to grind it for a long while so you don't crack your teeth.free online dating
4. Ohhhh! Sorry guys, I've been
Ohhhh! Sorry guys, I've been busy the last few weeks and haven't had time to check my posts. Yes, the reason for using frozen banana is to achieve more of the sweet flavor that bananas give after being cooked.
I haven't tried it with zucchini yet, as I haven't had much time do to dehydrating lately. If you try the zucchini, let me know how it goes!
5. I hate to answer for Khaas
I hate to answer for Khaas but I know I've frozen then defrosted banana in the past to get a more "cooked flavor" so perhaps that is what she is doing. Anyway the recipe looks yum!
6. I'm with Iris73; is there a
I'm with Iris73; is there a reason not to use fresh banana?
7. Have you tried using zucchini
Have you tried using zucchini yet? I don't do well with bananas and was wondering how this substitution would be and how much I would need????
8. I want to make this
I want to make this recipe,but have a question,why do you freeze the bananas if you're defrosting them later on?
(just wondered)
9. This was very yummy! I used
This was very yummy! I used raw hulless oats for the flour. . .I just finished the last piece and am getting ready to soak some more oats now. I think this would also be great with shredded zucchini to make it into zucchini bread. Thank you for a great recipe!
10. Got the picture up! They
Got the picture up!
They taste really good, and I love the texture! Next time I'm going to add some vanilla (as I've stated above ^_^) - I think it will add some extra POW to the flavor!
11. Can't wait to see a picture
Can't wait to see a picture and to hear how it tastes!
12. Hey dbamomx2! You're very
Hey dbamomx2!
You're very welcome... yes, unless it's a dessert you won't be getting any nut-heavy recipes from me (and I even try to go easy on the desserts).
In answer to your questions:
1. I actually DID measure the flour before I used it, just in case someone wanted to know this! I ended up with about 3/4 cup of flour, give or take a tbsp or so.
2. I spread it out around 1/2" thick, maybe a bit more so that it didn't get crispy - I wanted it to stay soft.
Good luck!
13. Hi Khaas Ladki: Thank you for
Hi Khaas Ladki:
Thank you for posting this recipe. . .I have been looking for more treats recipes without nuts, and I love banana bread. I was wondering two things:
1. I already have some sprouted, dehydrated buckwheat, so do by any chance know about what measurement you ended up with after you soaked/sprouted/dried and ground your spelt berries?
2. About how thick did you spread your banana bread batter onto lined dehydrator sheets?
Thanks again.....can't wait to try this!
14. Instead of dates, which I'm
Instead of dates, which I'm just using to sweeten it a little, you could use soaked raisins, or even just a tbsp of honey or agave! I'm not sure how apricot and bananas would go together - but you could always try it! :-)
If you don't think you'll react well to spelt, feel free to use sprouted buckwheat or oats. Actually, sprouted oats would probably taste really good here, but I didn't have any.
Good luck!
15. carnap, maybe try sprouted
carnap, maybe try sprouted buckwheat groats or oat groats. i'm gonna try it when my bananas ripen so i'll let you know what i use.
16. do you think it would be
do you think it would be nasty with dried apricots? I have no dates in the house...
17. Cool. I'll try this. I'll
Cool. I'll try this. I'll have to do it on a day I don't have school, i always do new foods on days I don't have school in case I don't digest them well. I don't know if the spelt is gonna work for me. I might have to do rolled oats even though they are processed :(