FUDGY GRAIN-FREE COCOA BANANA CAKE

INGREDIENTS

2 ripe bananas

1 flax egg (1T ground flax + 3T water)

1 t vanilla extract

1/4 C maple syrup

1 C TigerNut Flour

1/4 C raw cacao powder

1/2 t sea salt

1 t baking powder

1/2 C Organic Gemini TigerNut Banana-Cacao Granola, divided

DIRECTIONS

Preheat oven to 350 degrees.  Line a 8×8” baking pan with parchment paper and set aside.

In a medium bowl, mash the bananas until smooth.  Add the flax egg, vanilla extract, and maple syrup, stirring to combine.  Set aside.

In a large bowl, mix together the Tigernut flour, raw cacao powder, salt and baking powder.  Add the wet ingredients and mix until combined and smooth.  Add 1/4 C Banana-Cacao granola and gently stir to combine.  Pour mixture into prepared baking pan.  Sprinkle remaining 1/4 C granola over the top of the pan.

Bake for 20 minutes.  Remove from oven and cool on a rack to room temperature.  Cut into squares and serve.

Notes:

Recipe yields 9 servings, or more if cut smaller

Snack cake can be made in advance of serving.  Keep covered and refrigerated until ready to serve.

Leftovers can be frozen, well-wrapped, for up to 2 weeks.  Thaw to room temperature before serving.

 

Recipe by With Health and Gratitude

 



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