Hello food lovers!!! If you read our latest posts you should know that at the moment I am HOME! I am back in Bulgaria for two weeks. I took some time off from my busy London job as a head chef. And wow… I feel great!
I went to see my grandparents, up in the mountains, and there was lots of snow! A great landscape! The view from the balcony of their house is spectacular.
I’ll be showing you the food I eat in Bulgaria, in the following weeks. Today I have something else for you. Mimi got inspired from one of our Instafoodie guests – Heidi, from Apples Under My Bed, to make a delicious banana bread with spelt and honey.
Spelt (Triticum spelta)is an ancient grain which should not be confused with common bread wheat (Triticum sativum), rye, barley or even oats. Spelt is a member of the same grain family but is an entirely different species and has certain properties which make it in many respects quite different. Having fallen from favour as a grain for cultivation in the 19th century following the rapid development in modern farming techniques, spelt is currently enjoying a resurgence in popularity as information about its value as a food source and its ability to be tolerated by many people with wheat sensitivities becomes more widely known. Due to spelt’s high water solubility, the grain’s vital substances can be absorbed quickly into the body. The nutrients are made available to the entire organism with a minimum of digestive work. The body cells are then nourished, strengthened, and prepared for their optimal performance while the body is flooded with vitamins and other nutritional substances. (Info source: http://thespeltbakers.ca/what-is-spelt/)
We completely copied the recipe from Heidi, and it was very tasty!
Makes 1 loaf
1 & 1/2 cups Spelt Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
pinch ground Cinnamon
1/3 cup Extra Virgin Olive Oil
1/2 cup Honey
1 cup mashed Bananas (~215g weight skin off = ~2 medium bananas)
1/4 cup Milk
1 teaspoon pure Vanilla Extract
1. Preheat your oven to 180 degrees Celsius and grease and line a 20cm x 5cm loaf tin, with baking paper hanging over the edges so you can lift it out easily.
2. Sift the spelt flour and baking soda into a large mixing bowl. Add the salt and cinnamon and stir to aerate and combine.
3. Beat the olive oil and honey together in a separate bowl. Add the eggs and beat well. Mash the bananas into the mixture, then add in the milk and vanilla and stir to combine.
4. Fold the wet ingredients through the dry ingredients until just combined. Pour the mixture into the prepared loaf tin and smooth the surface with the moistened back of a spoon or spatula.
5. Bake in your hot oven for ~50-60 minutes, until a skewer inserted to the middle comes out clean (cover with foil at the 40ish minute mark if browning too quickly). Allow to cool in the tin for ~5 minutes before lifting out and cooling on a wire rack for a further 30 minutes before slicing.
Thank you very much for reading our new post! Now I have to sit on the next table, full of food… I am ready with my camera, to shoot the great food that is coming..
Bye bye for now! I have to go 🙂