Recipe
Ingredients:
3 Over Ripe Bananas
2 Eggs
1/4 Cup Nut Milk of Choice (I used AO LIKE MILK Pea Protein)
1 Teaspoon Baking Soda
1/2 Cup Ghee
2 Tablespoons Coconut Oil
Pinch of Salt
1/4 Cup Raw Honey (native for sugar free)
3 Teaspoons Chai Spice
1 Teaspoon Nutmeg
1 Vanilla Pod (or 1 teaspoon Vanilla Extract)
1/3 Cup Walnuts (+more for the top)
1/3 Cup Blueberries
1 Tablespoon Hemp Seeds
1 1/2 Cups Gluten Free Flour Blend
Instructions:
Preheat oven to 180 Degrees Celsius and line your favourite cake tin with baking paper and rub the sides of the tin with melted ghee or oil. Set Aside.
In a high speed blender, place in your bananas, eggs, honey (or stevia), spices, salt, Milk of choice, Vanilla, Baking Soda, Ghee and Coconut Oil. Blend on a high speed until completely incorporated. You may need to stop half way through processing to scrape the sides down with a spatula and then turn the blender back on.
Once combined, add the flour and 1/3 cup walnuts, and blend again until thoroughly combined.
The batter should be thick but pourable.
Pour the batter into the prepared tin and place blueberries, left over walnuts and hemp seeds on the top.
Place the tin into the preheated oven, and cook for 25 minutes. After 25 minutes, check with a skewer or knife inserted into the centre to check if the cake is cooked. If not, place back into the oven for a further 10 minutes before checking again.
Once cooked and the centre springs back when touched, remove from the oven and place on the counter with a tea towel covering until somewhat cooled and handleable.
Once slightly cooled, take the cake out of the tin and slice and serve!
This cake is so delicious when served heated with a little bit of coconut yoghurt or coconut cream or maybe even a slight spread of ghee! Can also be enjoyed cold or at room temperature! Delicious. Don’t forget to leave any comments below on what you think and how this cake went for you
