OK, first of all, what is spelt?
Spelt is an ancient grain (going back at least 7,000 years) that has made a bit of a comeback recently. Spelt flour has become a popular option for people looking for flour alternatives to refined, all-purpose white flour. Spelt does contain gluten, but it is easier to digest than common wheat. It’s also higher in fibre than wheat. Spelt may also help with circulation, improve immune function and regulate blood sugar levels.
Since I don’t stick to a gluten-free diet, spelt flour is a great option for me. It’s high in vitamins and minerals and can be substituted for whole wheat flour in recipes.
I made this delicious banana bread using organic spelt flour. The key is to not over mix the batter. Something happens to the flour when you over mix it, and your bread will come out super dense. Feel free to add in some chocolate chips or walnuts.
Leave a comment below if you try this recipe out 🙂
- 3 overripe bananas mashed
- 1 egg
- 1 tsp vanilla
- 1/4 cup coconut oil melted
- 1/3 cup coconut sugar
- 1 + 1/3 cup organic spelt flour
- 1/2 tsp baking soda
Preheat the oven to 350 degrees F
In a small bowl mix the wet ingredients (bananas, egg, vanilla and coconut oil)
- In a large bowl mix the dry ingredients (coconut sugar, spelt flour and baking soda)
Add the wet ingredients to the dry ingredients and mix just to combined ** do not over mix, as the batter will become very dense
Pour the batter into a loaf pan (either lined with parchment paper, or greased)
Bake for 40-50 minutes (or until a toothpick inserted in the centre comes out clean)
OPTION: you can top the loaf with either nuts and seeds or banana slices before baking