Did you know this Sunday is World Baking Day?
I love any excuse to bake, so I was excited to be asked to join with nine other bloggers
to celebrate this special day by baking something sweet or savory with sprouted flours
from our sponsor Granite Mill Farms.
Sprouted flours from Granite Mill Farms are GMO free and low in starch, making things
easier on your digestive system.
Granite Mill Farms is a family based business located in the Rocky Mountains of Montana.
Their grains are 100% organic, whole grain with no additives. I love that!
I decided to bake mini loaves of raspberry, dark chocolate spelt bread.
Spelt is very similar to whole wheat in taste.
I prefer making mini loaves of bread, making them easy to freeze or give away to friends.
I love the pop of color the raspberries add to the bread!
The sprouted flour in this recipe was graciously provided by our sponsor Granite Mill Farms.
Be sure to check out my other World Baking Day Partners: Angi from SchneiderPeeps -
Chris from Joybilee Farm - Jami from An Oregon Cottage -
Kathie from Homespun Seasonal Living - Liz from Project Pastry Love -
Rhonda from The Farmer's Lamp - Sheila from Life, Love, and Good Food -
Susannah from Feast and West - Wendy from The Monday Box
Happy World Baking Day my sweet friends!!
Raspberry Dark Chocolate Spelt Bread
1 1/2 C Granite Mill Farms Sprouted Spelt flour
1 very ripe banana, mashed
1/3 C pure maple syrup
1 T melted coconut oil
3/4 C unsweetened cashew or almond milk
1 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. salt
1 cup raspberries
1/2 C dark chocolate chips
raw sugar for dusting
Preheat oven to 350 degrees and prepare loaf pan by spraying with cooking
spray. In a large mixing bowl whisk together spelt flour, baking powder and salt.
In another bowl combine mashed banana, maple syrup, coconut oil, cashew
milk, vanilla and egg. Add wet ingredients to the dry, stirring just until combined.
Fold in raspberries and chocolate chips. Dust with raw sugar if desired.
Bake 6 mini loaves for 20-25 minutes or a 9 inch loaf pan for 35-40 minutes.
Cool on a wire rack for 15 minutes before removing from loaf pans.
Disclosure - I was sent Granite Mill Flour to develop my recipe.
I was not compensated for this review. As always, all opinions are my own.
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