BANANA FLOUR CHOC CHIP CAKE
Banana flour (plantaan)
Nog ‘n great alternatief vir glutenvrye gebak, is groen piesang meel. Ons het sommer self probeer maak. Groen piesang grof gerasper en op bakpapier in son (met ‘n net bo-oor, of iets wat lug deurlaat). Draai/roer so elke 2 ure. Kan ook in ‘n baie lae oond oornag droog. Maal dan fyn in voedselverwerker of blender.
En toe bak ons die volgende, ek deel oorspronklike resep en my veranderinge langs die bestanddele in hakkies:
- 1 cup banana flour (I used ½ banana flour, ½ cassava flour and 1 tablespoon cacao)
- 1 cup unsweetened applesauce (I used, 2 mashed over ripe bananas, 1 egg and filled it up with natural yoghurt to make 1 cup)
- ⅓ cup cashew butter (I only had peanutbutter, natural)
- ⅓ cup coconut sugar (I used ¼ cup normal sugar)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- pinch of salt
- ¼ cup mini chocolate chips (I just chop some Dark Albany choc)
- ¼ cup chopped nuts, optional (I did’nt put nuts)
Preheat the oven to 350°F (180°C).
In a large mixing bowl combine all the ingredients except for the nuts and chocolate chips.
Stir to fully combine.
Add the chocolate chips and optional chopped nuts. Fold in.
Transfer to a baking dish lined with parchment paper or lightly coated with coconut oil (I used an 8×5″ pan).
Sprinkle additional nuts and chocolate chips on top. Press them in lightly. (I didn’t do this).
Bake for approximately 30 minutes at 350°F (180°C).
Remove from the oven and allow to cool for at least 15 minutes before slicing and eating.
Keep leftovers in an airtight container in the fridge.
Recipe posted by Carmari Fourie Strobos
Photo: Carmari Fourie Strobos
