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Showing 1 of 42 conversations about:
Tesshan
46
Dec 14, 2017
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Recently started making banana bread. Anyone else using olive oil instead of milk and spelt flour for it? ;)
Dec 14, 2017
Dr.McCoy
345
Dec 14, 2017
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TesshanMy mother does that I believe. My father has become lactose intolerant as he's gotten older so she's had to find workarounds. It's pretty good but doesn't sit well with my stomach all the time. Anyone else experience that?
Dec 14, 2017
Tesshan
46
Dec 14, 2017
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Dr.McCoyInteresting. I do like it a lot and have no issues with my stomach. Spelt flour is usually less heavy on the stomach than normal plain flour.
Dec 14, 2017
b9d9ffdad3ac59e7f6f
135
Dec 14, 2017
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TesshanI've never used milk or oil in banana bread. The banana and eggs provide enough moisture in my experience.
So what's your verdict on olive oil-spelt flour banana bread? I'm really interested in the use of other grains for baking now that distribution and availability is more widespread.
Dec 14, 2017
Tesshan
46
Dec 14, 2017
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b9d9ffdad3ac59e7f6fI love it. Some friends do it with plain flour and milk but I think the Spelt/olive oil version has a nicer taste and is lighter.
Dec 14, 2017
b9d9ffdad3ac59e7f6f
135
Dec 14, 2017
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TesshanThanks! I'll give it a shot. The heaviness is one of the reasons I don't make it too often!
Dec 14, 2017
Creativekath
1
Dec 14, 2017
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TesshanDo you just switch out the amounts evenly? im always looking for alternatives!
Dec 14, 2017
Tesshan
46
Dec 14, 2017
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CreativekathI use 60ml of olive oil and 130g of spelt flour. The baking tray I use is not super big. I also mix baking powder (Dr. Oetker) and bicarbonate soda. Tried once only with baking powder but it did not seem to rise as much.
Dec 14, 2017
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