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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 216.8
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.1 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 5.1 g

View full nutritional breakdown of Sprouted Banana Bread (Rawfoods) calories by ingredient
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Sprouted Banana Bread (Rawfoods)

Submitted by: KRAVMAGAGIRL

Introduction

I wanted a raw bread to snack on that wasn't completely made out of flax or nuts, so here's what I came up with. It's still being made, so I don't know how it's going to turn out yet! I wanted a raw bread to snack on that wasn't completely made out of flax or nuts, so here's what I came up with. It's still being made, so I don't know how it's going to turn out yet!
Number of Servings: 3

Ingredients

    1 cup spelt or kamut berries
    2 medium or 3 small bananas, frozen overnight
    3 dates, soaked if dried
    2 tbsp flax meal
    2 tsp cinnamon
    1/2 tsp ground cloves
    1/3 tsp nutmeg
    pinch ginger

Directions

Soak, sprout, and dehydrate spelt berries.
Let bananas defrost completely in bowl or bag (takes 30 mins to 1 hour).
Grind berries in cleaned out coffee grinder or powerful high-speed blender. If you use the coffee grinder, do it in 2 batches. Make sure to grind it for a long while so you don't crack your teeth on little pieces of spelt-berry.
In a small bowl, mix flour, flax, cinnamon, cloves, and nutmeg. Set aside.
Puree bananas and dates in food processor until smooth and creamy. Pour into bowl with dry ingredients and mix well. Cover and let sit for 30 minutes (to make sure and soften up any berry pieces that didn't get ground well).
Spread out on lined dehydrator tray and dry at 145 for 1 hour (this would be a good time to score it into individual pieces), then reduce heat to 110 and continue to dry until it reaches desired soft or hardness, flipping once dry enough to flip without falling apart. Of course, if you don't do the 145 thing, just dehydrate it at 110 the whole time. :-)
Serve!
Should make 3 servings.

Number of Servings: 3

Recipe submitted by SparkPeople user PESCETARIAN.






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