Spelt Oat Date Banana Bread with Cocoa Nibs and Millet Seeds
Servings: 1(8x4-inch) loaf
1/2cupoat flourplus a handful of old-fashioned oats for topping (*see below in "notes" on how to make oat flour)
3ripe yet firm bananasmashed
2tablespoonscoconut nectar or brown rice syrupif you don’t have either of these, you could skip them entirely
1teaspoonpure vanilla extract
4dates,seeds removed and diced
2tablespoonsmillet seedsplus more for topping
Preheat oven to 350 degrees F. Grease a 8 x 4-inch loaf pan and set aside.
In a large bowl, whisk together the spelt flour, oat flour, brown sugar and salt.
In another medium bowl, combine the mashed bananas and baking soda; mix. Then add the coconut nectar or brown rice syrup, egg and vanilla extract. Fold the dry ingredients into the wet and mix until speckles of flour disappear. Fold in the diced dates, cocoa nibs and millet seeds.
Transfer the batter to the loaf pan and smooth out the top. Sprinkle the top of the loaf with oats and millet seeds. Transfer to the oven to bake for 40 to 45 minutes, until a skewer inserted into the center comes out clean.
*To make oat flour, add 1/2 cup oat flour to a food processor or blender; pulse until very fine. Measure out to ensure that it measures out to 1/2 cup of flour. Proceed with recipe.