EQUIPMENT NEEDED
2 Large bowls
2 Cup Glass Measuring cup
Mixer
Assorted Measuring cups
Assorted Measuring spoons
Wooden spoon
Cooling rack or Hot pad
4 LOAF Pans or 3 LOAF Pans and an 8 X 8 Pan
INGREDIENTS
4 C Flour (Einkhorn wheat, Khorasan Wheat, Whole
Wheat, Spelt, Your Favorite!)
1 C Rolled Oats
2 Tsp Salt
1/2 Tsp Baking Powder
2 Tsp Baking Soda
1/2-1 Tsp Cinnamon
6 Eggs
2 C Raw Honey
4 Tsp Vanilla Extract
2 C Cooking Fat -Butter, Coconut Oil or any high heat tolerant oil
4 C Mashed Bananas (we freeze them when they get old and use those) or grated Zucchini
1+ C Nuts, walnuts or pecans
1+ C Raisins (optional)
DIRECTIONS
*Put Dry Ingredients into large metal or ceramic bowl and mix with fork until mixed well. Set aside.
*Beat Eggs and Honey together. Beat in Vanilla and Fat until mixed well.
*Mix in dry ingredients until smooth and fluffy.
*Mix in Bananas (8 or 10 fresh or frozen; old and brown is better) or Zucchini (fresh, grated; if using frozen, drain most of liquid) or you can add some of each! We put old bananas in the freezer and thaw while preparing.
*Add Nuts, Raisins, Craisins, Dried Blueberries or other goodies if you like.
*Pour into 4 greased Loaf Pans (I usually use coconut oil I spread well all over inside of pan with my fingers or paper towel) or see picture above- can pour some into 8 X 8 pan to make more of a cake.
*Prep time: 20 min if have ingredients out and ready
*BAKE for 55-60 minutes at 325 degrees.
*Cool on wire rack, seal in airtight container and eat right away, keeps longer in fridge or freeze. Great with homemade whipped cream or like below with yogurt and berries!
Notes:
I prefer to use sprouted flours and oats as these are more easily digested. I also use as many organic ingredients as I can get my hands on. Gluten free flours can be used. Nuts may be ground fine. I used to do this when the kids were little as they said they didn't like them. They loved this bread! 😉
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