This is one of most favourite raw dish in my family. I learned about this yummy raw banana bread At Matthew Kenney Cuisine Academy two years ago. I am not allowed to share the original recipe, so I changed it a little to make a flavor more friendly for Japanese people 😉 Prepare this recipe the smell of Raw Banana Poppy Bread was wafting through my kitchen and all apartment, and before even to eat, all my family loved it! I love to use poppy seeds a lot, maybe because I am from Ukraine 😉
I use a sprouted oat flour in this recipe, but it’s optional. I am a big fan of sprouting and always sprout something every day! I love to watch how small “babies” come out 😉 You can order sprouted dry whole oats or flour online as well. Oats absorb moisture and also have an emulsify quality, this is needed to keep the bread together. They are also gluten free (technically). If you don’t like to use oats, you could perhaps use all low-fat nut flour instead, which is a bit moister than oat flour so you might have to adjust the wet/dry ratio. Also you can use buckwheat flour, but it will give a strong flavor.
How to make a sprouted oat flour:
Most important step to sprouting oats is to make sure that the oats are sproutable. Look for whole oat groats and perhaps even the term “sproutable” on the package.
After 8-12 hours of draining, rinse and drain again. Repeat, rinsing and draining 2 to 3 times daily for 2 to 3 days. Once little tails begin to form from the seed, sprouting is complete.- Drain all of the water off the oats. Now invert the jar over a bowl so that any residual water can drain from the berries.
- Place 1/2 cup oat groats into a quart jar. Fill with water, cover with a sprouting screen, and allow to soak overnight.
- To make sprouted oat flour, dry the oats in a dehydrator or in the sun and grind into flour (coffee grinder or blender will work well).
Raw Banana Poppy Bread - 2 big bananas, well ripened
- 1 middle apple
- 2 cups sprouted oat flour, sifted (sprouting is optional)
- 1 cup almond flour (you can use your almond milk pulp)
- ½ or more cup raw coconut syrup (or liquid sweetener of your choice)
- 1/2 cup flax meal
- 3tbsp poppy seeds
- 1½ teaspoon vanilla beans
- pinch sea salt
- ½ teaspoon cinnamon
- 1 cm fresh ginger
- pinch ground cloves
- walnuts or raisins, other nuts/seeds for decoration and/or topping
ASSEMBLY
Blend bananas, apple, sweetener, salt, spices until smooth. In a medium bowl, combine flours and the blended mixture together, add poppy seeds and flax meal in last. Form into a bread shape, building up to a 2” (4-5 cm) height. Freeze until solid. Once frozen, slice into ½ inch (1-1,5 cm) thick slices, transfer to a mesh sheet and dehydrate for 3 – 24 hours depending on desired texture. Store tightly wrapped in a refrigerator. I prefer to make it in the evening, freeze for 2-3 hours and leave overnight to dehydrate, so in the morning it’s ready for breakfast. Bon Appetit!
