A nearly guilt-free loaf, spelt flour provides a whole grain alternative to white and whole wheat flour with a much milder taste – you can directly substitute for white flour in most cookie, muffin and loaf recipes (not so much, spelt souffle!). The flaxseed adds extra fibre and the hemp seeds boost the protein content. The pineapple and banana keep the cake moist for days. You can easily turn the recipe into muffins; just adjust the cooking time.
- 2 – 3 very ripe bananas
- 1 can (398 ml, 14 oz.) crushed pineapple, drained
- ¼ cup coconut oil – can substitute for butter or canola oil
- ½ cup dark brown sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1.5 cups spelt flour
- 1 tsp cinnamon (preferably Vietnamese/Saigon)
- ¼ cup ground flaxseed
- ¼ cup hemp hearts
- ¼ tsp salt
- 1 tsp baking soda
- ¼ cup dark chocolate chips
- ¼ cup shredded unsweetened coconut
- ¼ cup walnuts, chopped (optional)
- Preheat oven to 350°F.
- Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon.
- Bake in greased spring form pan (10” x 2.5”), about 40 – 50 minutes, or until a toothpick comes out clean.
Gluten-free modification: substitute 1 cup all-purpose gluten-free flour blend and 1/2 cup teff flour for 1.5 cups spelt flour.