This cake is plant-based, refined-sugar free and offers a variety of essential fat sources making it a healthy treat for the whole family.
Servings:
8
people
Ingredients
- 100 g buckwheat rolled flakes (or oat flakes)
- 100 g quinoa (uncooked)
- 25 g chia
- 2 tbsp ground flaxseed
- 1 tsp cinnamon
- pinch of sea salt
- 100 g medium mashed banana
- 50 g coconut nectar
- 50 g almond butter
- 50 g roughly chopped almonds
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 180C and line a round baking tin with parchment paper (mine is 20cm in diameter)
- In a large bowl, mix the dry ingredients: buckwheat flakes, quinoa, chia, flaxseeds, cinnamon and salt.
- Next stir in the banana, sweetener, nut butter, nuts and vanilla extract. Mix well.
- Scoop into the baking tin and press down firmly to form cake shape. Cook 15 to 20min or until golden. Allow to cool completely before slicing it.
- Spread some nut butter on top and use any fruit of your choice as a topping.
This recipe is by our Natural Chef Graduate Asmaa Lahlou (aka AuthentikSpoon)
Click here if you’d like to know more about training to become a CNM Natural Chef.
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