No matter what kind of eating plan (or not) you follow if you cannot treat yourself I can guarantee you are going to have times that you fail.  With Trim Healthy Mama (THM) the ladies who developed the plan understand and know this!  That is why there are so many options of ways you can treat yourself without going off plan.  For me, this has meant for HUGE success while following this eating plan.

This post is for my Trim Healthy Mama (THM) following friends.  If you are interested in learning about THM you can read my post about my journey here.  My first recommendation if you want to check out this healthy eating lifestyle is that you buy the plan book.  You can purchase it by clicking this link below.

THM E Sprouted Banana Bread

In the THM cookbook, you can find lots of options of things to try and also on Pinterest.  I LOVE the cookbook and use it regularly each week.  It is another thing I highly recommend when using this plan.  I love the Bust-a-myth banana cake that is in their cookbook but this week I’m going to share with you another sprouted banana bread recipe.  This bread uses the sprouted white wheat flour that I HIGHLY recommend you get if you are searching for real bread.  By real I mean soft and fluffy…have you been missing that?  Definitely get some of this flour and try this recipe, you won’t be disappointed! You can use this link to find the flour too!

Now that I have your drooling over fluffy soft bread, let’s get back to making the sprouted banana bread! Basically for this one you just follow the ingredients.  Dump each item in and mix well.  Bake and enjoy!

Printable Recipe

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THM E Banana Bread

A lovely more real BREADish tasting banana bread

Ingredients

• 4 Egg Whites
• 2 T Super Sweet
• 1 Cup Unsweetened Applesauce
• 1 Cup Almond Milk
• 1 T Vinegar
• 3 Cups Sprouted White Wheat Flour
• 1 1/2 t Baking Soda
• 1 t Baking Powder
• 1 t Salt
• 3 large Bananas

Instructions

1. Add Each ingredient in order.

2. Mix thoroughly

3. Bake at 350 for 55-65 minutes

4. Thaw and enjoy!  This also Freezer WONDERFULLY!

Freezer Friendly

One thing I love about this bread is that it is also freezer friendly.  I make this up and the cut it into slices and lay it out on a cookie sheet.  Then I place this sheet in the freezer to “flash freeze” the bread.  Once it is frozen I take them off and put them in a gallon freezer bag.  When I feel a craving coming on I grab a piece out and sprint it to the microwave.  Some days I even plan ahead and take a piece out in the morning so that it’s ready at snack time.  Being prepared is such a blessing when the day gets crazy. What are you waiting for?  Run to the kitchen and get busy stocking that freezer!

If you want to learn more about my freezer meal cooking, you should definitely check out “My Secret to warm and healthy meals each and EVERY night”!

This week I’m coming at you with a new way to stock your freezer… with TREATS!!  You can look forward to some new Friday posts that will help you conquer your cravings. An absolute must in our house is the dutch almond roll pastry known as Banket.  We cannot live without that gem in our household.  My husband requests 8 rolls in the freezer at all times just in case we run low.  When this is around and available I have, to be honest, it is very hard for me to stay out of it even though it’s made with white flour and TONS of sugar.  When I had banket making lessons from my husband’s lovely aunt I decided maybe I can Trim Healthy mama (THM)-ify this wonderful treat.  I was able to accomplish this goal but this is a crossover which means it is not something that should be eaten daily.  It is definitely a treat!  Here is the recipe I use to make 8 sticks of sugar-free, low glycemic, THM crossover banket.

Some tips and tricks

You can jump below to the full printable recipe but here are some basics.  First up you need to make both the crust and the filling and refrigerate overnight.  If you are looking for the sprouted flour this is where I get mine, it is not cheap but it is the REAL deal…so good and worth it. You can also find this flour on amazon, click this link to check it out.

I like to use my bread maker to mix up the dough and you can definitely use this dough for other recipes that call for a flaky phyllo-type crust.  For the crust, I put all the ingredients in my bread maker and run it on the dough cycle.  Then I take it out and spread it in an 8×8 pan and put it in the fridge.  For the filling, I make put everything in my mixer and then again put it in an 8×8 pan and put it in the fridge.

When I’m ready to assemble this treat I take the 8×8 containers out and use a knife to score it into 8 pieces.  This makes it easier to make sure you get the exact right amount.  I start with the crust and roll it out into a long skinny row…maybe 2 1/2-3 inches by 12-18 inches long.  Then I take 1/8th of the filling and roll it in my hands like a snake about a dime size in diameter.  I lay that in the middle of the crust and then wrap it up and put it on my cookie sheet seam side down.  After I make all the sticks I cut four slits in the top for air and baste with egg whites.

The best part about this recipe is you can freeze it so it’s easy to have a bunch ready!  It’s also nice to NOT have them on your counter because I promise you they will not last long! I won’t delay any longer because I know many of you have been begging me for this recipe!

Printable Recipe

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THM Banket

A sugar-free, low glycemic, Trim healthy Mama version of this WONDERFUL dutch almond pastry.

Ingredients

• 4 Sticks (2 cups) Butter softened
• 4 cups Sprouted white wheat flour
• 1/4 cup Vital wheat gluten This is optional. I have made it without
• 1 cup water
• dash salt
• 5 cups almond flour
• 3 T super sweet
• 2 full eggs
• 2 yolk only eggs (save whites)
• 3/4 cup almond extract

Instructions

1. Combine the first 5 ingredients (stop with salt) in your bread maker and run it on the dough cycle.  You can also do this in a stand mixer or by hand.  Don't over mix.  

   
   

2. After the dough is finished flatten it out in a 9 inch round baking dish or an 8x8 container. Cover and Refrigerate.
3. Add the next 5 ingredients to your mixer and combine fully. After mixed well put in a separate 9 inch round pan or 8x8 container. Cover and Refrigerate.
4. After 24 hours you can remove them from the fridge and score them into 8 equal pieces. Roll out the dough first into a long rectangle (3 inches by 18 inch) and then make a snack out of the almond filling and lay it in the middle. Wrap up the filling and pinch closed. Place seam side down on a cookie sheet.

   
   

5. After they are all assembled cut 4 slits in each stick and baste with egg whites. Bake at 400 for 18-25 mins. Until nice and golden on top. Cool and enjoy...or freeze!

I hope that your family enjoys this as much as ours does.  I will say my non-THM husband does not eat this version but for me, it’s so nice to have an on plan alternative! If you want to learn more about the THM lifestyle you can read about it here and I also hope to have a post about my THM journey coming soon!