trails for change
scotland
oat flour banana bread
We have created a recipe using oat flour as the base in order to make a yummy, sustained source of fuel when backpacking. It is important to pack a range of foods, sweet and savory - as cravings are unpredictable.
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Oats provide a grainer texture whilst the bananas keep the loaf moist and sweet. Slice it up into handy chunks or keep it whole - your choice!
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For freshness, cover them with a plastic-free beeswax food wrap (which will save space in your pack) or a reusable plastic container.
recipe:
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2 cups oat flour
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1 cup plant-based butter
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1/4 cup olive oil
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1 egg (or flax egg)
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caster sugar (we use 1/4 cup)
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2 spotty bananas
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4 drops of almond extract
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1 tsp of baking powder
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directions:
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Preheat oven - 175 degrees celsius
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Lightly grease a loaf tin
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Grind the whole oats in a food processor until a flour consistency
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In a large bowl mix the butter, sugar, mashed banana, oil and baking powder
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Beat until the batter is smooth and add in the oat flour
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One combined add the almond extract
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Transfer to the tin and bake for 45 minutes or until a knife can come out clean
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Leave to cool
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Pack up for the trail!
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