About 6 months ago I came across this book, "Have your cake and lose weight too!" The title was very catchy and so I read it. I quickly realized that it was the answer I had been looking for. The author takes the Weston A Price principals and explains it in a way that I can easily understand and implement with weekly meal plans.
Since reading that on our little trip to AZ in November, I have implemented several principles. Making homemade bread using sprouted flour or sour leavening, making homemade yogurt and soaking other grains that we eat. But along the way, I have still been terrified to feed this wonderfully healthy food to my kids because of their GFCF diet.
So here and there, we have tried a few bites of bread or yogurt with them and watched for any negative reactions. So far, we haven't seen anything significant.
Well last week, Curtis and I went on a trip and we ate the normal grocery store food. I was surprised at how sweet the yogurt tasted. It was way too sweet. It was the first time I realized just how much I liked my homemade food and I missed it. I also realized that I felt better eating my homemade food. Then I started thinking...maybe it is time that I get over my fear of letting the kids try some of this real food. I took my first step yesterday. I made some banana bread with sprouted wheat flour (which turned our delicious btw) and let the kids try it. Georgia loved it and ate quite a bit. No reactions from her so far. Levi also ate some. Possible reactions...his eyes were a little dazed last night (could be any number of things)...but so far that is about all I have seen from him. He is quite happy today, which makes me think that he feels good, and there isn't any stomach pain.
Let me just say that this makes me really happy and I'm looking forward to a very slow incorporation of some of these new foods into their diet.
Sprouted Wheat Banana Bread (adapted from the Simply Recipes website)
3 very ripe bananas, peeled
1/3 cup melted coconut oil (or butter)
1 cup sugar (can use 1/2-3/4c if you want it less sweet)
1/2-1 tsp cinnamon (can be omitted)
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/2c sprouted wheat flour (I buy it at sprouts for about 6$ a bag, I probably use 1 bag a month. You can also sprout and grind the wheat yourself. I haven't attempted to do that yet, but you can find the directions here.)
Preheat oven to 350'. Oil or line loaf pan with parchment paper.
In a mixing bowl, mash banana, mix in coconut oil, sugar, egg, vanilla, cinnamon, baking soda and salt. Mix in flour.
Pour into prepared loaf pan. Bake for 40-50 minutes until a tester comes out clean. The loaf turned very dark. It may look like it is going to burn, but don't worry, it will be just fine. Watch closely the last 10 minutes, you don't want to overcook. I set my timer for 40 minutes and then cooked it for an additional 8 minutes.
Remove from oven and cool on wire rack.