Since we have been eating more grains I have been experimenting with alternative flours. You know, anything but white or whole wheat flours. These guys are a bit tricky since they often lack gluten, but if you are willing to experiment you can find some really awesome new flavors in baked goods.

This oat flour banana bread, for instance, gets its nutty flavor from 100% oat flour. The touch of sweetness comes from nothing but mashed ripe bananas, and the crunch comes from delicious, high protein nuts.

This recipe isn’t soaked, sprouted, or soured, though, so it could certainly be improved upon. Sprouting the oats before drying and grinding might do the trick. It does make for a nice quick bread that is gluten, dairy, and sugar-free, though. Check it out at the Plan to Eat Blog.

Speaking of Healthy Whole Grains…

Use the coupon code SPROUT20 by February 7th and receive a $20 discount on the Healthy Whole Grains e-course, where you’ll learn to soak, sprout, and sour whole grains.


3 Responses to Gluten, Dairy, and Sugar-Free Oat Flour Banana Bread

  1. Shakti says:

    Hello, love witnessing this journey with you… So glad I found your newsletter….with the oat flour is this simply ground stabilized oat flakes (not quick cooking oats..) or do I grind up whole groats?
    Thank you x


  2. Tiffany says:

    We use ground up oats for our flour in our house. I use a coffee grinder.


  3. Hope says:

    Tiffany, using a coffee grinder to grind oats to flour doesn’t seem to harm the coffee grinder at all?


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