I've done it, gluten-free even, and it worked out FABulous!
Whole Grain Millet Banana Bread
Soak for 7 hours or over night:
1 1/3 C whole millet in 3/4 C of water + 2 T raw apple cider vinegar* and cover. Leave this mixture on the counter in a warm spot.
If you get busy you can refrigerate the mix and use it a day or two later if you need to. (That's what I did.)
After soaking, put the porridge into a blender that can crush ice. **
Add:
1/3 C agave
1/4 C melted coconut oil
2 eggs
1 t vanilla
1/2 t cinnamon
3 bananas, smashed (1 1/2 C)
1/2 t sea salt
Blend until smooth. You may need to add more liquid to this step. You need to see a vortex in the batter or it won't blend properly. Blending may take 1 to 3 minutes depending on your blender. I'm fairly sure the original recipe intended the bananas to be added whole. My blender couldn't handle that... and I had to fish them out, smash them with a fork, and stir them back in. This made me cranky.
When the mixture is smooth add and stir in: (I did this in the same container I'd soaked in, to make sure I got it mixed in well)
1/2 t of baking soda
1 1/2 t of baking powder
Preheat oven to 350. Bake in a well-greased pan for 1 hour, lowering the temp to 325 after 30 minutes, if the bread is already quite browned. Pan will be completely full, but that's ok, because the bread won't rise.
Cool in the pan for 10 - 20 minutes. Then finish cooling on a wire rack.
* You can also use lemon juice, instead of apple cider vinegar, or if you can handle dairy products, use buttermilk for all the liquid, soured milk the same way, or substitute a couple tablespoons of yogurt for the vinegar/lemon juice.
** Naturally you can do the overnight soak directly in the blender. Until recently I had a very leaky blender... discovered that the hard way, of course.
Whole Grain Millet Banana Bread
Soak for 7 hours or over night:
1 1/3 C whole millet in 3/4 C of water + 2 T raw apple cider vinegar* and cover. Leave this mixture on the counter in a warm spot.
If you get busy you can refrigerate the mix and use it a day or two later if you need to. (That's what I did.)
After soaking, put the porridge into a blender that can crush ice. **
Add:
1/3 C agave
1/4 C melted coconut oil
2 eggs
1 t vanilla
1/2 t cinnamon
3 bananas, smashed (1 1/2 C)
1/2 t sea salt
Blend until smooth. You may need to add more liquid to this step. You need to see a vortex in the batter or it won't blend properly. Blending may take 1 to 3 minutes depending on your blender. I'm fairly sure the original recipe intended the bananas to be added whole. My blender couldn't handle that... and I had to fish them out, smash them with a fork, and stir them back in. This made me cranky.
When the mixture is smooth add and stir in: (I did this in the same container I'd soaked in, to make sure I got it mixed in well)
1/2 t of baking soda
1 1/2 t of baking powder
Preheat oven to 350. Bake in a well-greased pan for 1 hour, lowering the temp to 325 after 30 minutes, if the bread is already quite browned. Pan will be completely full, but that's ok, because the bread won't rise.
Cool in the pan for 10 - 20 minutes. Then finish cooling on a wire rack.
* You can also use lemon juice, instead of apple cider vinegar, or if you can handle dairy products, use buttermilk for all the liquid, soured milk the same way, or substitute a couple tablespoons of yogurt for the vinegar/lemon juice.
** Naturally you can do the overnight soak directly in the blender. Until recently I had a very leaky blender... discovered that the hard way, of course.
