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Kirsty's Banana Buckwheat Bread

I have always been a keen baker but my focus nowadays is much more on healthier alternatives to the standard refined flour and sugar that is so often used. Allergies are also important to consider. Gluten and eggs are two of the common ones and in fact I have a very dear friend who is allergic to eggs so I am always looking for egg free baking recipes.

The recipe I have created today uses ground flax seed soaked in water as an egg replacement, buckwheat flour as a gluten free base and blackstrap molasses as a sweetener. I used a sprouted buckwheat flour from Rude Health for this recipe. Sprouted flours are made using grains that are sprouted before being ground into flour. The sprouting maximises the the vitality and nutrients in the grain and ultimately the flour. It also reduces the anti-nutrients in the grain which can prevent vitamins and minerals being absorbed. Buckwheat is also a good source of fibre and essential minerals such as magnesium.

Blackstrap molasses, while still a sugar is an unrefined sugar. It is also a good source of magnesium, iron, vitamin B6 and selenium so it is a much more nutrient rich sugar to use. The cinnamon in this recipe can help to balance blood sugar and the mashed bananas themselves add to the sweetness.

This is a quick and simple recipe to throw together and a slice makes a filling and wholesome snack. It even scored nine out of ten with my husband! Egg free, gluten free and refined sugar free, this one's for you, Hattie!

#nutritionaltherapistnorwich #nutritionaltherapy #eggfree #glutenfree #sugarfree #healthybaking #sproutedseeds #bananabread

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© 2014 by Kirsty Williams Nutrition.