Sunday, September 8, 2013

Spelt Banana Nut Bread

This banana nut bread is not only deliciously moist and nutty, it is made entirely out of nutrient rich, wholesome ingredients. I've also used coconut oil instead of butter, making it dairy free for those of you who can't eat dairy.

Spelt is a superior grain to its cousin - common wheat. It is considered an heirloom grain, a wonderfully nutritious grain with a deep nutlike flavour. Higher in protein and known to be more easily digestible for people with a wheat intolerance.

Makes one loaf

4 tbsp raw honey
1/2 cup coconut oil (melted)
2 free-range eggs
4 bananas
1 tsp vanilla essence
1/2 tsp salt
1 cup organic white spelt flour
1 cup organic wholemeal spelt flour
2 tsp baking soda
1 cup walnuts
extra coconut oil for greasing tin

Preheat oven to 180°C. Grease a medium loaf tin with coconut oil and line with baking paper.
Place the first six ingredients into a food processor and blend until smooth and creamy (this could also be done with beaters). Sift the flours and the baking soda into the food processor and pulse until just mixed. Add 2/3 cup of the walnuts (reserving the remaining nuts for the top of the loaf) and pulse until just combined. Pour mixture into prepared loaf tin and top with remaining walnuts. Bake in preheated oven for around one hour or until golden brown, and when a skewer comes out clean when inserted. Keeps well in an airtight container.

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