After reading the book Wheat Belly, it closed the deal and we have been completely wheat free from late in December 2012. We haven’t given up all gluten however, we still enjoy a good sourdough of spelt and rye from time to time. Sugar is also a thing of the past, we threw it out a good half a year ago and have limited our sweets to mostly honey based since.
Using our intuition and the remembrance of past recipes, we bake with what we have on hand – over and under our wood fire, this was the treat for today.
A simply delicious and rewarding treat that is so easy to make!
Banana bread recipe with oat flour
- 3/4 c. walnuts
- 2 bananas
- 3/4 c. honey
- 2 eggs
- 1 heaping tsp. baking soda
- pinch cream of tartar
- pinch of pink salt
- 1 c. (raw) milk
- 1 1/2 c. oat flour
Have your *husband/boyfriend/lover/anyone with strong hands* crack the walnuts and chop them roughly. In the meantime mash the banana (however ripe it is – the riper the better) and add all other ingredients in a bowl. Stir with a wooden spoon.
Trust me, it doesn’t get any more complex than this.
Pour the batter into a pan that fits in your oven, making sure to grease it first. Take your pick of oil, lard or butter.
And bake on medium heat until it turns a deep golden brown, something a bit like this.
Wait for it to cool just a little and serve with a tall glass of milk and/or a pat of butter.
Take note of the subtlety of the oat flour and the fact that it won’t rise to the moon like a “traditional” wheat (gluten) cake. Learn to appreciate smallness and the flavor of foods that are quick to be forgotten.
Start simplifying your diet by getting rid of what doesn’t feel right – then one by one begin exploring nutritious ingredients to add back in.
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