Ingredients

How to make it

  • Soak wheat berries in cool water for 8 hours. Drain, rinse and drain again.
  • Put the wheat berries in a sprouting container (a jar covered with mesh or pantyhose works) and place it in a cabinet or closet out of sunlight.
  • Rinse your wheat berries and drain them thoroughly every 8 hours for 2 days.
  • Bring a small pot of water to a boil.
  • Add sprouts, reduce heat and simmer for 30 minutes. Drain.
  • Transfer sprouts to a blender or small food processor and puree almost smooth (you won't get a perfect puree - trust me!). Set aside.
  • Preheat oven to 350 degrees, and grease a loaf pan.
  • In a large bowl, combine flour, baking powder, cinnamon, ginger and salt.
  • In a separate bowl, mix wheat berry puree, brown sugar, mashed bananas, applesauce, oil and vanilla.
  • Add to the dry ingredients, stirring until just blended.
  • Bake for 50 minutes, or until a knife inserted in the middle comes out clean.
  • Cool in pan 10 minutes before turning out to cool completely.

Reviews & Comments 7

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  • baltimorehealthcoach 8 years ago
    perfect! I have a client looking for creative sprouted grain recipes. Anybody have some other suggestions?
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  • pattycake 9 years ago
    This sounds super - I love the addition of sprouted grain to banana bread.
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    " It was excellent "
    jett2whit ate it and said...
    yum! Nice one..wish I had all the ingredients...I'd bake some tonite!
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  • melsa102 10 years ago
    I like the ginger aspect...nice bite to it! Great post!
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    " It was excellent "
    momo_55grandma ate it and said...
    Great bannanna bread thanks
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    " It was excellent "
    tippystclair ate it and said...
    Great one! Will try it this weekend. Will write soon. I have two birthday cakes to make tomorrow.
    I've had a big month of birthdays.
    Kath:}
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  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 192.4
    Total Fat: 2.1 g
    Cholesterol: 0.0 mg
    Sodium: 5.0 mg
    Total Carbs: 42.4 g
    Dietary Fiber: 4.5 g
    Protein: 3.0 g
    WW Points: 3
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