Banana Spelt Bread (100% Whole Grain)

This is a 100% organic, whole grain loaf of Spelt flour banana bread, Dearies! I baked this loaf for my Paula who often writes me with questions and/or helpful commentary. And in reference to helpful commentary, Ms. Paula recently got me thinking about this grain called 'Spelt' of which she is quite fond. Are you familiar with it, Dearies? If not, here is some info I pulled from Wikipedia:

Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and has found a new market as a health food.

Spelt has a complex history. It is a wheat species known from genetic evidence to have originated as a hybrid of a domesticated tetraploid wheat such as emmer wheat and the wild goat-grass Aegilops Tauschii. This hybridisation must have taken place in the Near East because this is where Ae. tauschii grows, and it must have taken place prior to the appearance of bread wheat (Triticum aestivum, a hexaploid free-threshing derivative of spelt) in the archeological record c. 8,000 years ago. Genetic evidence shows that spelt wheat can also arise as the result of hybridisation of bread wheat and emmer wheat.

If that all sounds a bit intense, Dearies, just know that Spelt is most likely a natural combination of Emmer Wheat and Wild Goat Grass. And, unlike the three major strains of wheat grown these days, Spelt does not have quite as long a history of being cultivated by man to a point where the gluten and other proteins have changed due to crop selection and other forms of genetic manipulation. Hence the gluten and other aspects of spelt are a bit more gentle and natural to some extent.

Oh, and, by the way, this banana bread is not just a worthy whole grain loaf. It is quite possibly the best banana bread I've ever made-moist, flavorful, and satisfying. Hence Spelt makes going whole grain quite easy, my lovelies. I hope you will give spelt a try if you haven't already...

-Here's the recipe-

1 3/4 Cups Organic, Whole Grain Spelt Flour
3/4 Cup Turbinado or White Sugar
1 Tsp. Baking Soda
1/2 Tsp. Cinnamon
1/8 Tsp. Sea Salt
2 Organic Bananas
3/4 Cup + 1 Tbsp. Soy Milk*
1/4 Cup Olive Oil
1 Tsp. Real Vanilla Extract
1 Tsp. Red Wine or Apple Cider Vinegar

Topping:
1/4 Cup Raw Sunflower Seeds
2 Tbsp. Oats
1 1/2 Tbsp. Sugar
1/4 Tsp. Cinnamon
Dash of Sea Salt
1 3/4 Tbsp. Earth Balance or Butter

Preheat oven to 350 degrees and line a bread pan with greased parchment paper.

In a bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Mix thoroughly and create a well in the center. Mush the bananas through your hands allowing the mush to fall into the well. Then also add the milk, oil, vanilla, and vinegar. Mix very gently till homogeneous. Pour the batter into the pan and place in the oven on the middle rack while noting the time.

Now, place all of the topping ingredients in a small bowl and mix till thoroughly combined. Once the bread has baked for 18-19 minutes, gently pull it out of the oven and evenly sprinkle the topping over the loaf (it will still be a bit wet). Bake for another 40-45 minutes or until done in the middle.

Cool and enjoy with peanut butter or cream cheese!

Witchy Fast Pizza Dough

My last post was buzzed to the #1 spot on The Top 9 at Foodbuzz this last Sunday thanks to all of you Dearies, elvin folk, vegan & vegetarian lovelies, and even trolls. I must admit though that I am now a bit nervous to post! I mean, how do I live up to Mango & Coconut cake ever again?

Luckily, I know that I am here to simply share my goodies with you all. And this next recipe is a winner all on its own due to simplicity, ease, and deliciousness. Yes, Witchy Fast Semolina Dough makes a beautiful pizza that is authentic and quick. You decide how thick or thin you want the crust-I suggest thin, so find a big round or square pan and smooth some olive oil over it!

Witchy Fast Dough

1 Pack of Yeast
1 Cup of Warm Water
2 Cups All Purpose Flour (King Arthur is excellent)
1/2 Cup of Semolina + some for smoothing sticky dough
2 Tbsp. Sugar
1 1/4 Tsp. Salt
Dry Italian Herbs (Optional)

In a large bowl, dissolve the yeast in warm water and let sit for 1 minute. Add to the dry ingredients-whirl your wand through for about 25 strokes. Knead for about 3 minutes adding a touch of flour if needed for sticky spots. Form into a round mass as pictured above. Cover with a kitchen towel & let sit for 10-15 min. Press into 2 large olive oil smeared pans for thin crust or one large pan for bulky crust. Sprinkle with a touch of semolina, and top with whatever you like! Bake at 420-25 degrees for 15-18 min.

See how nice?

Beyond Easy Dinner Rolls

I just got home from visiting my mother in Atlanta where I also catered a small wedding. The menu was full of things like phyllo wrapped around organic mashed potatoes, fresh gulf shrimp, and cilantro pesto (coming soon to a blog near you!) as well as soy butter glazed carrots amongst other very nice gastronomically pleasing items.

One of these other items was not only something that the bride said was the best she ever had homemade or store bought, but also an item that everyone loves (so much so that I had to make them again for my mother's church group, which allowed me the time to get some photos). And that is a good dinner roll. This yeast roll is delicious, and, in the realm of yeast rolls and breads, it is very easy and I would say at least pretty quick.

Here is the recipe:

2 1/2 Cups of All Purpose Flour
1 1/2 Tsp. Instant Yeast (or 1 package)
2 Tbsp. Sugar
1 1/2 Tbsp. Olive Oil
1 Tsp. Salt
1 Fresh Egg
3/4 Cup of Very Warm Water (Not Hot-about 110 degrees)
Poppy Seeds (Optional)
Butter or Margarine (Brushing)

Preheat oven to 415 degrees & butter a round baking dish.

First, put water and yeast together in a mixing bowl and allow to dissolve for about a minute. Then add the egg, oil, sugar, & salt and stir thoroughly. Gently stir in 1 cup of flour . Now is the time to cover this mixture with a towel and allow it to sit for 15 minutes in a very warm place (near a working stove, etc). The mixture should rise and form air bubbles.

After 15 minutes, stir the mixture & add the other 1 1/2 cups of flour. Mix till you get a dough and then knead the dough for about 3 minutes adding flour as needed for sticky areas. Divide the dough into 1 1/2 inch balls and line a round, greased baking sheet with the dough balls. Allow to rise in a warm place (near a hot stove or in a slightly warm oven) for 25 minutes.

Brush with melted butter and sprinkle with poppy seeds. Bake at 410-15 degrees for 12-15 minutes.

Up close and golden!

And it's finished-delicious & beautiful for the ladies.

The Best Banana Bread

Yeah, I know. Everyone says that their recipe for whatever they are making today is the best. And I'm sure that there are a lot of wonderful recipes out there for banana bread, however, thus far I have not come across a better banana bread than this. You may not believe me, especially being that this bread does not have the rich cream, butter, or eggs that many others do. But all I can do is beg you to try it. So here goes "please make it, pwease!"...

This recipe is also a one bowl wonder, and no machinery or mixers are needed. Oh, and to you vegans, fire up your ovens. Yes, it's vegan and it's better than theirs!

1 1/4 cups of all purpose flour (Arrowhead Mills is excellent)
3/4 cup of light brown sugar
1 1/4 teaspoons baking soda
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup of vegetable oil
3/4 cup of soy milk
1 teaspoon vanilla
1 banana (mushed through your hands)
Chocolate chips, Pecans, Oatmeal, etc for topping (Optional)

Preheat oven to 350 degrees and line a bread pan with oiled parchment paper.

In a bowl, mix the flour, sugar, baking soda, salt, and cinnamon thoroughly. Make a well and add the mushed banana, milk, oil, and vanilla. You can run chocolate chips through the batter if you like. Stir gently till smooth and pour into bread pan. If using topping, add about 15 minutes into baking to avoid burn. Bake for 45-50 minutes. Cool and enjoy!

Photo by Stella at The Witchy Kitchen