Banana and hemp bread Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

PORTIONS: 12


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ORGANIC INGREDIENTS

  • 20 g (30 ml / 2 tbsp) chia seeds *
  • 385 g (2 3/4 cups) all-purpose flour "La Merveilleuse"
  • 110 g (1/2 cup) cane sugar
  • 1 ml (1/4 tsp) ground nutmeg
  • 3,5 ml (3/4 tsp) salt
  • 7,5 ml (1 1/2 tsp) instant yeast
  • 420 g (1 1/2 cup) crushed ripe bananas
  • 60 ml (4 tbsp) plant-based milk substitute ** of your choice
  • 45 ml (3 tbsp) light olive oil
  • 30 ml (2 tbsp) maple syrup
  • 2 large eggs  (110 g) (see egg-free version below)
  • 80 g (1/2 cup) semi-sweet chocolate chips
  • 40 g (1/3 cup) hemp seeds

PREPARATION

  1. Finely grind the chia in a coffee grinder.
  2. In a large bowl, mix together the following dry ingredients: ground chia, flour, sugar, nutmeg, salt and instant yeast. Reserve.
  3. In a small saucepan, combine the mashed bananas, plant-based milk substitute , oil and maple syrup.
  4. Heat to a temperature of 45 °C to 47 °C (113 °F t o 115 °F).
  5. Remove from the heat and add the eggs with a whisk, then pour the mixture over the dry ingredients.
  6. Beat with an electric mixer or stand mixer fitted with a flat paddle on medium speed for about 2 minutes or until dough has thickened.
  7. Cover the bowl with a damp cloth and let rise at room temperature, away from drafts, for about 1 hour (the dough will be ready when it has doubled in size and has slightly cracked on top).
  8. After this resting time, stir the dough well. Add the chocolate chips and hemp seeds and stir again.
  9. Cover a 23 cm x 13 cm (9 in x 5 in) rectangular pan with parchment paper.
  10. Place the dough in the pan and spread it evenly with a wet spatula. Place the pan in the oven on the central rack with the light on, placing a bowl containing 500 ml (2 cups) of hot water inside the oven. Let rise for about 25 to 30 minutes. The bread will be ready to bake when a light touch of the finger on the dough leaves an imprint (the dough no longer bounces back when touched). Without removing the bread, turn the oven to 180 °C (350 °F). After 20 minutes of baking, cover to prevent the top from cooking too quickly.
  11. Bake for about 1 hour to 1 hour 10 minutes or until the bread is golden brown. The cooking time may vary depending on the coating of the mold used.
  12. Remove from the oven, unmold and let cool on a rack

Banana and hemp bread Gluten-free, dairy-free (casein-free), hypotoxic and vegan recipe. WITH ALL-PURPOSE FLOUR LA MERVEILLEUSE COOKING METHOD: IN THE CONVENTIONAL OVEN By: Cuisine l'Angélique

For an exquisite breakfast, here is a truly good yeast bread, with a delicate taste of banana and hemp, enhanced with chocolate!

(Photo for illustrative purposes only because it comes from the version of the result obtained in a bread machine )

TIPS

It is really important to cover this bread to prevent the top from baking too quickly. Place parchment paper on top with aluminum foil on top. The parchment paper will prevent direct contact of the aluminum on the bread.

*If you use chia seeds that are already commercially ground, the grind is not thin enough and the density is not the same for whole seeds and ground seeds. It is therefore essential to use the measurement in grams and grind your seeds again in a coffee grinder in order to obtain a fine powder.

** If you are not on a dairy-free diet, replacing the plant-based drink with cow's milk is an option.

EGG-FREE VERSION (VEGAN)

  • 5 ml (1 tsp) chia seeds
  • 60 ml (4 tbsp) unsweetened applesauce
  • 30 ml (2 tbsp) water
  • 30 ml (2 tbsp) olive oil

Whisk all the ingredients together and let stand for 30 minutes. Then add to the recipe as a replacement for the eggs.

VARIATION

This recipe is also available for the bread machine:
BANANA AND HEMP BREAD - BREAD MACHINE

RECIPE AND COOKING METHOD

Recipes designed for the conventional oven cannot be used as with a bread maker. To make bread in a bread machine you really must use the recipes we have developed specifically for bread machines.

BREAD MACHINE RECIPES

 

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