For those of you who haven't tried brazilian nuts before then I really suggest you do!! They have a light nutty taste and are high in selenium content making this chunky white nut considered a complete protein. After all, we have to consider nutrient facts since health is such a major priority. These nuts are relatively high in fat, which I don't consider bad but since oil is already added in this recipe I didn't want to over-do it. Adding only two nuts was just enough to top this cake off. Next time I'm thinking about blending them with a vegan cream cheese frosting. Always making myself drool. Anyways, you must try this recipe :)
Be careful of anyone with sticky fingers & a sweet tooth this mix is delicious *guilty of licking the bowl* I couldn't help myself.
Chop up the two brazilian nuts into small enough pieces to sprinkle on top of the cake before it goes into the oven. This took about a minute since the nuts are pretty soft.
What You Need:
3 cups organic spelt flour
1/2 cup blonde coconut sugar
1/2 cup raw blue agave nectar
2 organic bananas, mashed
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup organic coconut oil
1/3 cup organic extra virgin olive oil
1/3 cup vanilla almond milk
1/4 teaspoon raw organic apple cider vinegar
1/4 teaspoon organic ground cloves
1/4 cup chocolate chips (dairy, nut and soy-free)
What to Do:
Preheat the oven to 325 degrees fahrenheit. Whisk all of the dry ingredients in a large bowl and set aside. Mash the bananas in a separate bowl with a fork, then add the vanilla, oils, agave, vinegar and milk. Combine the wet ingredients with the dry ingredients and add chocolate chips. Lightly grease an 8x8 - 2 inch deep pan with coconut oil. Add the mixture to the pan and bake for approximately 40 minutes or until you can insert a toothpick and it comes out clean. Cool and enjoy!
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