Author Notes
This bread is aromatic with the scent and flavour of ripe bananas, moist and springy, and has a lovely nuttiness that rounds out the sweetness. Childhood memories come rushing back with each delicious bite. —Amy Levin
Ingredients
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3/4 cup
buckwheat, soaked 1 hour and sprouted 12 hours
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1/4 cup
hazelnut butter
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1 cup
courgette/zucchini, peeled and chopped
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1
ripe banana
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1/2 cup
water
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1 teaspoon
cinnamon
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1 teaspoon
apple cider vinegar
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1/4 cup
maple syrup
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1/4 cup
cold pressed oil - sesame or hazelnut
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1/2 cup
psyllium husk
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1/3 cup
hazelnuts
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3/4 cup
ground almonds
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1 1/2 tablespoons
coconut flour
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1/2 cup
chopped hazelnuts, for crusting the bread
Directions
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In a high speed blender, or food processor, combine the first 9 ingredients and blend on high until smooth.
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Add the psyllium and 1/3 cup of nuts (optional, but recommended for texture) and pulse in the blender just to break the nuts down a bit and mix through the psyllium.
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In a bowl, mix together the ground almonds and coconut flour with your hands.
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Add the contents of the blender to the mixing bowl with the flours and mix well with your hands to combine.
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Allow the bread to sit 2-5 minutes, during this time it will firm up as the psyllium and coconut flour absorb moisture.
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Dampen your hands and form the dough into a loaf on a teflex sheet or waxed paper.
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Scatter the crumbed candied hazelnuts over the bread and around it, press them into the bread and roll the bread in the excess crumb to coat the top and sides of the bread.
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Place on a mesh dehydrator tray and dry for 8-10 hours at 115f, or until the bread is crisp outside and soft inside.
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Slice the bread and, either eat straight away, or place back in the dehydrator to dry the inside some more, if you prefer it less soft.
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Store the bread in an airtight container in the fridge and dehydrate slices for 30 mins – 1 hour before eating – this will make the bread warm and also crisp the outside again.
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