In recent years, dealing with different health issues, it has become a top priority to source our food with wisdom. We believe that doing the best you can, starting where you are at, is a vital step toward health. We are also firm believers that what you put into your body will either nourish and promote healing, or cause "dis-ease" within. My body and health attest to this.
On that topic, I have been wanting to try the ancient grain Einkorn for several years now, but for some reason never got around to getting any. We've been milling our own grains for over 4 years, and have had such a steady cadence of our "daily bread" that I guess I just didn't break routine. But because I'm always hearing about how Einkorn is so much better than modern wheat varieties, like having a much simpler genetic structure making it easier to digest, and it packs in more vitamins and minerals than it's modern counterparts, it was finally time to give it a try. So…
Our family all got up and left the house at 6:30am to make it to our Azure Standard food drop in time to pick up several pounds of Einkorn. Some may call that crazy, we just like to call it dedication!
I just knew I had to bake something today to try out the flour….those overripe bananas in the fridge were calling to me.
Not Overly Sweet Einkorn Banana Bread
(Recipe adapted from Nourished Kitchen )
4-5 very ripe bananas
8 Tablespoons (1/2 cup) of softened butter
2 Eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon finely ground sea salt
1/3 cup yogurt
3/4 cup sucanat, cane sugar, or coconut sugar
1 Tablespoon molasses
2 cups all-purpose Einkorn flour
Several pinches of cardamom, nutmeg, cinnamon
- Line a 9-in by 5-in loaf or baking pan with parchment; conversely, grease the bottom and sides of pan very well. Preheat oven to 350 F.
- Add butter, sugar, molasses, vanilla, and eggs into a stand mixer and cream together until mostly smooth. Add in bananas and yogurt, mixing until incorporated. I love to leave bigger chunks of banana.
- In a small bowl, mix together flour, baking soda, and salt. Add any extra spices here too.
- Slowly add the dry ingredients into the wet ingredients in the stand mixer. Be sure to incorporate throughout, but do not over mix.
- I always fold in any nuts or chocolate chips to make sure I am not over-mixing the batter.
- Pour batter into pan and smooth out the middle. This creates an even distribution while baking, and ensures that you're not left with the middle still gooey while the sides are burning.
- Bake for 60-65 minutes, depending on your oven. Check in the center with a knife or toothpick. You want to see it mostly clean, no wet batter. Let cool for 10 minutes in pan, and transfer to cooling rack.
Slice and slather up with loads of quality butter!