Banana bread + organic creme fraiche + Better Food Spicy Apple and Citrus Preserve
Experiment: Spoke a first draft instead of writing it. Took me five minutes. Could this be the way forward?
Here is what I said (with few amends).
Due to a delicate digestion, I think a lot about how I feel after what I have eaten.
The food is delicious. But how does it sit in my gut?
So I was interested to read in Natural Lifestyle an article by nutritionist Christine Bailey about healing the inflamed gut. A new idea. Is it possible?
The article recommended homemade yogurt (I am a believer), and well-cooked vegetables with meat broth, avoiding all grains.
The article gave a recipe for banana bread using ground pecan nuts instead of flour. No sugar. Honey instead.
Finding-out how to grind the nuts was a mission.
I even bought a new hand blender. I drove myself and the assistant at Kitchens mad questioning the nut-grinding function of every machine and found all nuts when ground eventually go to a paste because of the heat.
So it seemed nut-grinding might be a Shangri-La illusion.
So I bought my £30 Philips hand blender with a grinding attachment and further research found freezing the nuts might stop them getting too oily too fast.
I froze the nuts. I used the nut blender attachment, I found with short burts and not expecting too much fineness, I ground the nuts. It worked.
Pecan nuts are more expensive than flour. Nuts are more expensive than flour.
Here is Christine Bailey‘s recipe. I changed it: got rid of the baking agents, using eggs to make it rise, and two bananas instead of one. It filled one small and one big loaf tin. You could substitute the pecans for other ground nuts.
Grind/blend 10 1/2 oz (300g) frozen pecan nuts. A cinnamon stick adds grit to oily nuts. Add 2 tsp ground cinnamon to ground nuts. Whizz four eggs until airy then whizz with two tablespoons of olive oil (I used melted ghee butter) and one large or two small ripe banana until airy and smooth. Combine gently with nuts and cinnamon. Pour into two oiled loaf tins. Bake 180C Gas Mark 4 for 40 minutes until firm to touch.
The banana bread tasted a bit worthy and I did go non-vegan spreading it with organic butter.
It must be noted, it was easy to eat, not sickly-eating sweetness
and afterwards my gut felt good.
It would not have been so happy with the grain.
The banana bread is a keeper but it does need a spread and I wonder what you might add to luxuriate the baked bread.
And have you grappled with nut-grinding?
Real Food Lover 