Crazy, Nutsy, Banana Bread Recipe
A really moist and delicious banana - nut bread. My honey and professional taster, W, gave this a thumbs-up!
With 2 cups of leftover sprouted chickpeas hanging around my kitchen, I wasn't in the mood for any more hummus. What to do?
Not a single raw bread recipe, using sprouted chickpeas to be found anywhere. Given the texture of processed chickpeas, I thought they'd work well in a dough, and I could create a nice bread. It did!
- Crazy, Nutsy, Banana Bread2 cups sprouted chickpeas 3 ripe bananas
- 1/2 avocado
- 1 apple, chopped
- 1 small zucchini, chopped
- 3/4 cup almond meal/flour
- 1/4 cup ground dark flax seeds
- 1/2 cup coarsely ground light flax seeds
- 8 pitted Medjool dates
- 1/2 cup water
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 2 tsp cinnamon
- 2 tsp vanilla extract (2 drops Vanilla Medicine Flower Extract)
- 2 Tbsp raw honey (agave or yacon syrup)
- 1 tsp sea salt
- 1/2 cup raisins (set half aside )
- 1/2 cup walnuts (set half aside)
- 1/4 cup goji berries
- 1/4 cup sunflower seeds (soaked 6 hours)
Add first ten ingredients to bowl and process until mixed well.
Add remaining ingredients to bowl, except for 1/4 cup of raisins and 1/4 cup walnuts and goji berries. Mix until creamy, adding more water if needed until you have a thick, but creamy batter.
Add remaining walnuts and raisins, sunflower seeds, and goji berries, and pulse quickly, leaving chunks.
Using an offset spatula, spread batter on non-stick sheet covered dehydrator trays. (I used 2 trays for my batter) Make edges a little thicker than center, as they dehydrate faster. If batter is sticky, wet spatula with water as needed. Sprinkle with more cinnamon.
Dehydrate 1.5 hours @ 135 degrees. Then 115 degrees for 2-3 hours.Flip onto a mesh tray, removing non-stick sheet by placing a tray and mesh sheet on top of bread, hold in place and flip over. Remove top tray with mesh, and slowly peel off non-stick sheet from bread.
Using a dull knife or straight edged spatula, score the bread, creating 4 rows of 4 (16 slices of bread per full tray) and return to dehydrator. (Put the bread that was in the front before, to the back, closer to the fan).
Dehydrate another 8-10 hours, or longer at 110 degrees, depending on your consistency preference. (I removed some of the thinner pieces earlier, but you could leave them in and make them crunchier and more like a cracker).
Suggestion: Serve with almond butter and honey.
Or, serve with Sweet Macadamia Nut Cheese, sprinkled with a dash of cinnamon.