Hemp Banana Bread
Gluten-free!
Recommended amount of grass: 4g; makes about 20 pieces, approximately 0.2g per piece
For a 30 cm long cake tin buttered and sprinkled with bread crumbs
15 oz | butter |
0.14 oz | finely chopped grass |
| 2 | ripe bananas |
4.2 oz | bee honey |
| 4 | eggs |
2 tablespoons | milk |
7 oz | gluten-free flour mix |
3.5 oz | ground hemp seeds |
1 teaspoon | baking powder |
3 tablespoons | vanilla sugar |
1.75 oz | cornstarch |
a bit of salt |
Melt the butter and briefly braise the grass into it at a low temperature. Purée the bananas and stir in the grass butter.
Stir the honey with the egg yolks until they become foamy, then stir in the milk and the cooled banana mush. Mix the sifted flour with the hemp seeds and the baking powder, then stir it into the mixture bit by bit.
Beat the egg-whites very stiff with the vanilla sugar, stir in the cornstarch together with a bit of salt, and then fold it in with a whisk.
Preheat the oven to 160 degrees Celsius.
Fill the prepared form with the mixture and brush it smooth. Bake it on the middle rack of the preheated oven for 50-60 minutes.
Hubert's Tip: If bread or other pastries become too moist, one can cut them into thin pieces and bake them a second time (at 180 degrees for 10 minutes). Rusk had a decisive influence on this makeshift manoeuvre, and perhaps came about this way.
