Thursday, February 3, 2011
As always I used Nigella Lawson's recipe as a template, and also as always I tinkered: I used half spelt, half whole wheat flour, cut the sugar in half, and added a quarter cup of chia seeds. Do you know about chia seeds? You can Google and read about their being the next wonder food, but for cooking purposes they are fun because they absorb water like nobody's business, turning into a strong gel within minutes of adding water. I can't detect their presence in the banana bread, which is delicious (whether because of the chia or despite it I don't know).