Commercial bread is crap. Chemical-laden refined flour, preservatives, coloring artificial sweeteners, emulsifiers and food ‘improvers’ do not sound like a tasty recipe to me. Modern day GMO wheat is genetically modified to contain more gluten for commercial purposes; to knead, prove (chef term for rising in yeast for example) and bake faster. GMO = cancer, period. Especially if you shop at tuskys you are at high exposure of GMOs since Tuskys headquaters share the same building with Monsanto headquaters along Mombasa road. (Monsanto is the biggest corporation in producing and selling genetically modified organisms (food, fish and chicken included, soon people hehehe).
Refined Foods = Diabetes
Another huge health issue with commercial bread is the use of refined flour that has almost no nutrients at all. This is why you feel hungry shortly after eating bread. Try sweet potatoes with skin on instead and see how long you can last without the munchies. Refined foods cause diabetes, since they are packed with calories but lack nutrients, all they do is give you a blood sugar spike and years of consuming this craps results in diabetes, which is simply cured using exercise and diet but if you go to the hospital you will go broke and die fast.
The best way to avoid diabetic cancerous pastries is getting organic stuff or better yet baking at home using whole grain and gluten-free flours. Gluten free baking is rather expensive because the ingredients like xanthan gum and tapioca starch are quite rare and expensive so today we will focus on whole wheat baking incorporating fruit, but still watch this space for gluten free breads and pastries).
- 3 large bananas, you can add more bananas if you want more fruity flavour.
- 2 tablespoons of honey
- 1 1/2 cup whole wheat flour (I used winnie’s pure health flour that also has amaranth and rye)
- 1/4 cup hot water
- 3 heaped tablespoons of raw unrefined cane sugar (available at nakumatt KES 245 per half kilo < light muscovado brand is my fav for baking)
- 1 teaspoon baking soda
- 2 free range eggs (mayai ya kienyeji) or 4 quail eggs or just other eggs
- 1 teaspoon pure ground cinnamon (I organic cinnamon for maximum flavor and nutrients)
- 2 teaspoons of vanilla essence
- 4 tablespoons of unrefined cold pressed peanut oil (worst case scenario, use sunflower oil, vegetable oil is too GMO), plus 1 more tablespoon for greasing.
- a pinch of Natural Himalaya Salt
- 1/2 teaspoon whole maize flour for dusting baking dish.
- Mash bananas with honey using a potato masher or fork ama ukuwe mjanja.
- Mix wet ingredients in a separate bowl; beaten eggs, vanilla essence, oil. Whisk for 3 minutes.
- In another bowl mix whole grain flour, natural salt and cinnamon. Whisk together with the wet ingredients.
- Boil the water and add the baking soda. Mix everything together with and electric mixer or better yet your hand which is better in gauging the consistency.
- Cover and leave to rest for 30 minutes or even up to four hours to help the flavors mingle.
- Preheat oven to 165 degrees Celsius or 230 Fahrenheit. Around 15 minutes for the convection oven.
- Grease baking ceramic dish (metal is very toxic unless stainless steel) with peanut oil and dust with some maize flour, preferably whole grain (number 2 ya kusiaga)
- Bake for 60 minutes exactly
- Put on cold place for 5 minute to cool.
- Place on cooling rack and cool for about 30 minutes, then store in the cold oven overnight. If you don’t have a cooling rack, just look for some grill wire and place on top of a big pan, that is a nice makeshift cooling rack.The bread tastes much better when rested this way but if you are hungry, feel free to eat as soon as it is cool.
Serve with pure ground soy drink with raw unrefined cane sugar