Category: Home-Made Breads

Banana Bread



3 bananas (very ripe)

1 1/2 cup  all-purpose flour

1 egg

3/4 cup sugar (I used brown sugar)

1/3 butter ( I used non-hydrogenated margarine)

1tsp baking soda

1 tsp Vanilla Essence


  • Pre-heat oven to 350F
  • Smash ripe bananas in big bowl with fork
  • Add all other ingredients in the bowl and mix.
  • Use parchment paper to put in baking pan
  • Pour mixed ingredients in the baking pan
  • Add chocolate sprinkles on top
  • Bake for approx. 1 hour

Then Serve


Multi-Grains Breads

multigrain bread


* No milk, eggs, butter added for this recipe.*


– Whole-Wheat flour
– Quinoa
– Millet
– Oatmeal
– Flaxseeds
– Salt
– Water


– In a big bowl, pour flour and add water to mix with fork or hands.
– Add oatmeal, quinoa, millet, mix.
– Add salt, flaxseed, mix.
– make dough.
– if too much water was added, add more flour / if not enough water then add little to smooth the paste.
– Shape dough in ways you desire.
– In oven (I used quick oven) bake for 30 minutes at 350 degrees F.

-“Bread which is two or three days old is more healthful than new bread. Bread dried in the oven is one of the most wholesome articles of diet.—Letter 142, 1900 “

E.G.W., Counsels on Diet and Foods, 317.


“Grains in Bread May Be Varied : All wheat flour is not best for a continuous diet. A mixture of wheat, oatmeal, and rye would be more nutritious than the wheat with the nutrifying properties separated from it.—Letter 91, 1898” E.G.W., Counsels on Diet and Foods, 321

Flat Corn Bread

Flat Corn Bread


– 5 tbsp of corn meal
– Sea Salt
– 1 Egg
– Milk



-In a bowl, pour corn meal, 1 egg and a pinch of salt.
– Mix all ingredients.
– Add little milk to the mix
– Find a small bread pan to bake
– Pour all mixed ingredients in bread pan
– Heat small oven to 350 F degrees.
– Bake Corn bread up to 30 minutes
– After 30 minutes, let it cool in oven

(Storing corn bread in fridge is optional. Can leave it in the oven)