I had just made fresh Almond Milk so I had fresh Almond Meal to go. A recipe like this is so good to make so you don't throw away the fantastic meal from the milk making. I try and keep a variety of gluten free flours in the pantry as well. If I use a combination it will prevent the flour from taking the cake in a taste direction - i.e. this neutralizes the strong flavours. Try to use activated nuts (soaked almonds) and organic ingredients. Will last in the fridge for 4 days if not eaten first! Great for breakfast, or snacks, or dessert.
- 2 heaped Tbsp Passion Projects Pea Protein+ (Vanilla)
- 2 cups Gluten free Flour- use any Gluten free combo - Quinoa/ Coconut/ Buckwheat
- 1 ½ Cups fresh wet Almond Meal (or more flour and a little more liquid)
- 4 Eggs
- ½ Cup Almond Milk
- ½ Cup Coconut Oil melted to liquid
- 2 Tbsp of Olive Oil
- Pinch of Salt
- Pinch of Bi Carb
- 2 Tbsp Vanilla Extract
- 3 Spoonfuls of Honey or Agave (sweeten to your taste) or Xylitol
- 3 Bananas Mashed
- 10 Prunes (or Sultana equivalent)
- ½ Cup Chia Seeds
- Pumpkin Seeds to sprinkle
- Sliced Banana as decoration
- Give the eggs a mix together. Add other ingredients. Taste if it is subtly sweet enough, check if it has enough prunes and banana dotted through it, and you are good to go. Don't forget it should be moist but not sloppy. If too wet add flour, if too dry add more liquid.
- Place in a tin. This one is a tin for slices (about 30 x 200 x 250mm) Decorate with slices of banana and pumpkin seeds.
- If it is about 30 mm thick it will take about 45 mins on 180 C but check for stickiness with a skewer or fork. If sticky then leave in for a little longer.
- Serve warm or cold, with or without yoghurt.