View Full Version : Banana Bread Question
10-12-2010, 08:25 AM
Good morning! I have a question for the experienced raw foodist. How/ what type of texture should my banana bread be/look/taste? I do not have an electric juicer. I have a manual juicer. I grinded the wheat berries, banana and dates through the juicer and got dry thick dough like substance. My question is...Is that the final product I am looking to achieve... or should I have mixed the liquid with the dough? Does anyone have a picture of the finished product? Thank-you for any suggestions or helpful hints.
PS I didn't use the food processor because it wouldn't crack the wheat berries.
Perhaps you'd like to post the recipe you're using. Personally, I've never made a banana bread using wheat, so I'm not familiar with this way. Maybe give us more info? Banana bread sound so good right now with the cold weather coming! *Ü*
10-12-2010, 05:01 PM
This is timely! I just made Alissa's monkey bread (banana bread with walnuts) and I processed the sprouted wheatberries with dates, bananas, walnut powder etc. in the food processor. I did not process it until all the wheatberries were cracked. In fact, my bread has big chunky pieces of wheatberries. I also had the question -- is this correct or should I have processed it longer?
By the way, the consistency when I poured it in the dehydrator was very runny (couldn't get it in the 2 inch high loaf that Alissa said), but after 30 hours in the dehydrator it was dry but still a bit moist. Definitely chewy.
10-12-2010, 07:18 PM
Aw yes good questions! I have been having trouble with breads. I tried the banana bread but it didn't really come out. I think the wheat berries weren't sprouted enough or maybe it was that I used hard wheat berries and not soft wheat berries??
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.