I bought an ambitious bunch of bananas the other day and never got around to them which obviously equates to banana bread. I decided to venture to my friendly neighborhood whole foods to peruse my options for an alternative flour and settled on rye. Even though it’s still glutinous, I chose rye for the cost and the density and the rye chocolate chip cookie recipe I pinned a year ago and hadn’t baked yet. I’m starting a new career on Monday, ha. And am closer to slipping back into my Lucky Brands, so I figured it was a good time to tick baking with rye off of my bucket list.

I present to you a double feature rye flour recipe share:

folkbird rye banana bread

Referencing my unrefined recipe as a template, I basically just nutri-blitzed together some ingredients I had on hand and ended up under-baking it, ha. I suspected it would be dense, but I think I’d probably giving it another 10-15 minutes next time.

Preheat oven to 350° F. Combine 3 soft, pitted medjool dates + 2 tbsp greek goat milk yogurt + 4 small ripe bananas + 2 large, brown, organic free range eggs {ha.} + 1 tsp almond extract + 3 tbsp extra virgin olive oil + 1 tsp baking powder. You should probably bake it for an hour and a half, but definitely check it since you can unbake a bread. Also, I think the baking powder situation contributed to the density and lack of rise. The recipe I was referring to actually calls for baking soda and salt, and I didn’t bother to equate the proper baking powder equivalent. I just tossed in a teaspoon and called it a day. 10/10 would bake again.

rum & rye {coconut sugar}
chocolate chip cookies

I was originally inspired to use rye flour by a specific recipe I came across; for simplicity’s sake I baked by blessed intuition . . .

Melt roughly 6 tbsp of butter and a dash of cinnamon and set it aside to cool. In a single bowl, combine: 1 room temperature egg + 1/2 cup brown coconut sugar + 1/2 tbsp vanilla extract + 1/4 tsp rum extract + 4 tsp baking powder {I actually did the math and research} + 1 cup & 2 tbsp rye flour + 3/4 normal sized bag of 72% cocoa baking chips. Chill the dough for an hour or so and bake at 375°F for 10 min.

You know . . . I meant to add maca powder and I even opened up the bag, remarked on how long the bag was lasting, but I honestly don’t think I ever added it to the cookie dough, ha.

. . . & & // happy baking


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