Soaked Oatmeal with Wild Honeycomb, Mascarpone and Fried Bananas

Steel-cut oats are soaked overnight in cool, filtered water with a little lemon juice before being cooked with cinnamon and freshly-grated nutmeg.  Topped with banana slices fried in cultured butter with Tahitian vanilla, mascarpone thinned with fresh cream and a sprinkling of wild-harvested bee pollen..

Soaked Oatmeal with Wild Honeycomb, Mascarpone and Fried Bananas

For the Oats

1 cup traditional, steel-cut oats
1 cup cool, filtered water for soaking
1 teaspoon fresh lemon juice
1 1/2 cups filtered water for cooking
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/3 teaspoon freshly-grated nutmeg

2 teaspoons wild honeycomb
1 teaspoon wild-harvested bee pollen (not propolis)

Combine oats, water and lemon juice in a non-reactive bowl. Cover and allow to stand overnight. Transfer oats to a heavy saucepan, add water and bring to a boil. Reduce heat, cover and simmer until tender, about 15 minutes.  Add cinnamon, nutmeg and salt and keep warm until ready to use.

For the Bananas

1 just-ripe banana, bias-cut into 1/2 inch slices
2 tablespoons cultured butter
1 Tahitian vanilla bean, split and scraped

Melt butter in a heavy bottomed skillet over medium-low heat.  Scrape vanilla into pan and swirl to disperse.  Add bananas and cook until golden brown.  Flip and cook until the other side is browned, about 8 minutes. Total.  Pour remaining butter into oatmeal.

For the Mascarpone

1 pint raw, fresh cream (ultra-pasteurized cream will not work)
1 tablespoon fresh lemon juice
1 tablespoon filtered water

Heat the cream in a double-boiler until it reaches 185 degrees. Mix water and lemon juice and add to the cream; it should thicken right away. Keep mixture at 185 degree for a full 5 minutes, stirring occasionally.

Transfer mixture to a bowl, cover and refrigerate overnight. Transfer to a cheesecloth-lined strainer set over a clean bowl, refrigerate allow allow to separate 12-24 hours.  Mascarpone will keep in the refrigerator for about 1 week.

To serve, spoon warm oatmeal into a bowl and drizzle cream-tinned mascarpone around the perimeter. Top with fried bananas and a spoonful of honeycomb and sprinkle with bee pollen.

Ginger Pancakes with Honey Lemon Butter and Caramelized Bananas

Sprouted wheat flour, fresh ginger and kefir with bananas, Meyer lemon, cultured butter and wildflower honey..

Sprouted Wheat Ginger Pancakes with Honey Lemon Butter and Caramelized Bananas

For the Honey Lemon Butter

1/2 Meyer lemon, peeled and seeded
3 tablespoons cultured butter, room temperature
1 tablespoon wildflower honey

Pulse all ingredients together in food processor until smooth. Refrigerate until needed.

For the Pancakes (yields about 8-10 5-inch pancakes)

2 pastured eggs
1 tablespoon fresh ginger, minced
1/4 cup brewed coffee (or decaf)
2 cups sprouted wheat flour
1/2 cup plain kefir
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon freshly-grated nutmeg
2 oz (1/2 stick) cultured butter

Mix together flour, baking powder, soda, cloves, cinnamon and nutmeg.  Add eggs, kefir and coffee and stir well.  Thin with a little filtered water if too thick, add a spoonful of flour if too thin.

Oil a comal or griddle with 1 tablespoon butter or ghee and heat to 375 degrees.  Pour 1/4 cup of batter onto hot surface and cook for 2 minutes on the 1st side and 1 minute on the 2nd side.  Transfer to oven to keep warm until the last pancake is ready.  Add additional butter if needed and sauté sliced bananas until light golden brown.

Serve topped with honey lemon butter and caramelized bananas.

Belgian Chocolate French Toast with Roasted Bananas and Whipped Cream

Homemade Belgian chocolate bread is soaked in custard, then fried in cultured butter and served with roasted bananas and whipped cream..

Belgian Chocolate French Toast with Roasted Bananas and Whipped Cream

For the bread (measure flour by weight, liquid by volume)

6 oz organic pastry flour
2 oz sprouted wheat flour
1 teaspoon sea salt
2 tablespoons baking powder
2 oz non-refined sugar
4 oz cacao powder
4 oz Belgian chocolate, shaved
4 oz filtered water
4 oz plain kefir or yoghurt
2 large eggs
4 oz melted butter

Mix the dry ingredients (except Belgian chocolate) together in a bowl.

In a separate bowl, whisk together the eggs, water, kefir and butter.

Gradually whisk the dry ingredients into the wet ingredients until just combined.  Don’t over-mix.  Fold in the chocolate chips.

Pour batter into a buttered 4×8 loaf pan and bake at 350 degrees until just set, approximately 45 minutes. Don’t overbake.

Allow loaf to cool on a rack for 15 minutes.

For the Custard

2 pastured eggs
1/3 cup fresh milk
1/4 teaspoon cinnamon
1 pinch salt

Combine all ingredients in a small bowl and beat with a fork until frothy.

For the Whipped Cream

1/4 cup fresh heavy cream
1/2 teaspoon vanilla bean paste
pinch of salt

Use a whisk or hand mixer to whip all ingredients together until thickened.

For the Bananas

2 small bananas, split lengthwise
1 tablespoon melted butter
1 teaspoon granulated maple sugar

Place the bananas cut-side down on a baking sheet. Brush with melted butter, sprinkle with maple sugar and roast in a 375 degree oven until golden brown and partially caramelized.

To Prepare

Soak thick slices of day-old chocolate bread in custard until completely saturated.  Carefully to transfer to a rack and drain for a few minutes.  Heat butter in a heavy skillet oven medium heat and fry soaked bread until light golden brown, about 2 minutes per side.  Place skillet and bread in a 375 degree oven and bake 7 minutes.

Place French toast on a plate and slide roasted banana on top. Garnish with whipped cream and serve immediately.

Mayan Banana Bread

(you might also like this recipe for Maya Nut Cake)

With sprouted spelt flour, roasted Maya nut, mashed bananas, fresh milk, pastured butter and eggs, this moist, delicious bread looks, smells and tastes like chocolate and coffee although it contains neither.

Extremely high in Fiber, Calcium, Potassium, Folate, Iron, Zinc, Protein and Vitamins A, E, C and B, it is also high-fiber, low-gluten and easy to digest.

Try it with a little sweet, cultured butter, raw honey or Crème fraîche..

Mayan Banana Bread

Mayan Banana Bread

For one loaf

6 oz. (by weight) sprouted spelt flour
2 oz. (by weight) organic, roasted Maya nut powder
1 teaspoon sea salt
3 oz. rapadura or other non-refined sweetener
1/2 teaspoon cinnamon
2 teaspoons baking powder
6 oz. fresh whole milk
2 medium bananas, mashed
2 large pastured eggs
4 oz. pastured butter, melted

Combine the wet ingredients (whisked) and the dry ingredients separately, then fold the two together until just combined.

Pour batter into a buttered loaf pan, sprinkle with crushed Maya nuts (raw, soaked and dried) and bake on the middle rack of a 350 degree oven until a thin knife blade inserted in the middle comes out clean, about 40-45 minutes.

Allow to cool on a rack at least 25 minutes before slicing.

Learn more about the benefits of Maya nut



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