SPROUTED FLOUR BANANA BREAD

SPROUTED FLOUR BANANA BREAD

#SIAintheKitchen

It’s so nice to try out other recipes than mine sometimes!

I’ve always loved the blog, Oh She Glows. She's local, everything she cooks is vegan, and she’s on a whole food which, to me, is real cooking. She also cuts down fully on unrefined sugars and uses real ingredients. Needless to say, I am and have been a long-time fan.

I’m still new to using sprouted flour in my kitchen so I went with one of her recipes: sprouted flour banana bread. I just made a couple of adjustments with wondrous results! My boyfriend was a fan. My girlfriend Anjel and Avyen ate their half in seconds. Great - adding this one to the books!

SPROUTED FLOUR BANANA BREAD - makes 1 loaf (adapted from Oh She Glows)

• 3 overripe bananas, mashed

• 1/3 cup vegetable oil

• 2 chia seed eggs (2 tbsp chia seeds mixed with 1/4 cup warm water until gelatinous)

• 2 tbsp maple syrup

• 2 tsps madagascar bourbon vanilla extract

• 1/3 cup oat milk

• 1 tsp apple cider vinegar

• 1/4 cup granulated sugar

• 1 1/2 cups sprouted flour

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/4 tsp salt

• turbinado sugar (optional)

1. Preheat your oven to 325F and line a 9x5 loaf pan with parchment paper. Set aside.

2. In the bowl of your stand mixer, mash the bananas completely. In a small bowl, combine the maple syrup, oat milk, vanilla extract, chia seed egg, oil and vinegar. Add to the banana mixture and begin to mix on medium-low. Add in the sugar and mix until well-combined.

3. In another small bowl, sift the flour, salt, baking powder, and baking soda. Gradually sift the dry ingredients in with the wet ingredients until well-mixed. Transfer to the loaf pan and tap to get rid of any air bubbles.

4. Cover with turbinado sugar if using and bake for 40 - 45 minutes or until a toothpick comes out clean.