84.Millet and banana flat bread - vegetarian lifestyle recipe book

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Staple breads can be made from many other grains, not just wheat. These are traditionally made as flat breads using millet, sorghum, teff or maize. Before cooking the mixture is a batter rather than a dough, and the bread is cooked in a flat tray, not a bread tin. The millet and sorghum breads have a much better nutritional balance than wheat breads. The added banana or carrot and egg make a softer, less crumbly bread.

Makes one 1 lb loaf

½pint / 150 ml water

2 eggs

1 large banana

4 oz / 100 g grated carrot

4 oz / 100 g millet or sorghum flour

4 oz / 100 g brown rice flour

1 teaspoon bicarbonate of soda

½teaspoon cream of tartar

¼ teaspoon tartaric acid

1 oz / 25 g olive oil

salt to taste

  • Beat the banana and carrot to a smooth puree with the water and egg.
  • Mix all the dry ingredients together with the olive oil.
  • Fold the flour mixture into the puree
  • Do not overmix. It's easy to knock the gas out of the mixture and produce a heavy bread.
  • Line a 10 inch / 25 cm square tray with non-stick baking parchment and spread the mixture 1 inch / 2.5cm deep or use greased individual pattie trays.
  • Bake in a preheated oven, gas mark 7, 425F 220C for 35-40 minutes
  • Serve hot from the oven

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