Thursday, April 23, 2020

Spelt Banana Bread #recipe from Essie Lang

I thought I'd see what all the baking hoopla was about. I readily admit, it's not my area of expertise or even, of interest. I know, blasphemy!

But I came across this very tasty, wheat-free recipe on the internet and remembered I had some spelt flour in the cupboard.  Somewhere. And, I had most of the other ingredients.

Where I had to make adjustments was with the amount of honey. I had only 1/4 c. so I added 1/4 c. coconut syrup, hoping it wouldn't be too sweet. But I know it's one of the least sugary syrups around, so in it went.

Then, I don't drink milk but I use almond milk so that was a no-brainer. As for the walnuts called for in the original recipe, I had slivered almonds, so that decision was easy.

And for bananas, I find it's very easy to freeze the ones that are getting past their best dates. So, out of the freezer they came.

The result - a very tasty and moist banana loaf which I plan to enjoy and share.

What you'll need:

1 1/2 c. spelt flour
1 tsp. baking soda
1/2 tsp sea salt
1/3 c. olive oil
1/4 c. honey
1/4 c. coconut syrup
1 eggs
1 c. mashed bananas, about 2 bananas
1/4 c. almond milk
1 tsp. vanilla
1/2 c. slivered almonds

What to do:

Preheat oven to 350 F; then roast the slivered almonds for about 5 minutes or until browned.

Line loaf baking pan with parchment paper.

Mix spelt flour, baking soda, and salt in large mixing bowl.

Beat honey, coconut syrup and honey together in separate bowl. beat eggs in a small bowl then add to honey mixture. Mash the bananas, add almond milk and vanilla then add to honey mixture.

Fold the wet ingredients into the dry until combined then add most of the roasted almonds, setting a few aside to sprinkle on top.

Pour the mixture into the loaf tin and top with remaining almonds.

Bake in the preheated oven for approximately 50 minutes or until a toothpick inserted in the center comes out dry. Remove from the oven and let it sit for about 5 minutes. Then, transfer the loaf to a wire rack to cool.


Exciting News: Book #2, DEATH ON THE PAGE is out!

  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio! And, now, also in trade paperback!

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

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  1. Not a baker? Wow.
    Well, looks like you rose (!) to the occasion successfully.
    Nicely adapted.