This is my procrastibaking experiment du jour. I also baked bread for the kids…..actually the bread maker accidentally baked one double batch of dough for me while I was out looking at kitchen concept designs at the cabinet maker’s place (2 hours!!!!) as it reset itself. Oh well guess that will be a rustic toast loaf for them. They will be happy! The cake is to take for dessert on Friday. I am pretty confident it will be a success so I am posting it. I will put a picture up when I make it pretty for Friday. 🙂
5 ripe bananas *
4 teaspoons linseed meal
1.5 cup almond pulp (from 1 cup soaked almonds made into almond milk)
1/3 cup almond or other non dairy milk
1/3 cup water
(or use 2/3 cup non dairy milk or fruit juice or just water)
1 teaspoon vanilla
2 teaspoon rice malt syrup (optional) *
3 rounded teaspoons coconut sugar (optional) *
1/3 cup buckweat flour
1/3 cup besan (chickpea) flour
1/3 cup potato flour
4-6 tablespoons cocoa
2-3 teaspoons baking powder
handful of raisins
handful of pecans
* if your bananas are very ripe you may not need any other sweetener.
Turn oven on to moderate (160-170 degrees C…..you may need it warmer if your oven is more functional than mine!)
Line a 20cm round or 2 small (30x10cm) loaf tins with baking paper.
Whip up bananas and linseed in food processor until light / frothy.
Add other ingredients except nuts and raisins and mix until thick smooth batter is achieved.
Briefly pulse in nuts and raisins.
Put in tin(s) and smooth top with spatula.
Bake about 20-30 mins or until skewer inserted comes out clean.
Lift out of tins and cool on a rack.
Enjoy warm or cold.
1/2 cup dates soaked in about 1/2 cup water
1/2 cup cocoa
1 teaspoon coconut butter (optional)
(Blend in mill or small chopper after pre soaking dates preferably)
Apply to top of cake or between 2 loaf cakes and on top.