Nutrition is an essential ingredient in any runner’s training programme (see what I did there lol). I’ve been doing some experimenting with some new, to me, healthy recipes and I’ve asked to share some of them.
Today’s culinary delights included a sumptuous Date and Banana Loaf made using Spelt Flour.
Water; 200g Spelt Flour; 1 tsp of Bicarbonate of Soda (BoS); a handful of chopped pitted Dates; a handful of Raisins; 2 very ripe Bananas; 1/3rd a cup of coconut oil and 1 tsp of Vanilla extract.
NB I didn’t have coconut oil, so I replaced it with extra virgin olive oil and added the ‘coconut’ by adding 50g of Coconut Flour and more water. I also didn’t have enough Vanila extract….. I know, it’s all about planning…. so I used the tiny drop that I had and added the ‘Vanilla’ by adding a pinch of Vanilla Bean Dusting Sugar to the mixture and dusting the baked loaf with some more.
Preheat the oven to 200c, butter or line a loaf tin, I buttered mine.
Pour the flour(s) and BoS into a food mixer and then slowly add the water, as the mixer blends the ingredients into a firm dough consistency. Then add the banana, dates, raisins, vanilla sugar and oil and blend it all together into a soft dough.
Spoon the dough into the loaf tin and pat if flat. Bake for 30 minutes, remove from oven and dust with the Vanilla Dusting Sugar and “hey presto” a very tasty and, suprisingly, light Date and Banana Loaf to enjoy after your run.
(Original Recipe supplied by Rachel Holmes)