High fiber, high protein cake, yes cake. Breakfast, snack whatever it may be. Healthy and easy, deliciousness you will dig.
- 3 cups whole wheat pastry flour
- 1 cup chia
- 1/4 cup ground flax
- 6 very ripe bananas, mashed
- 2 tsp baking soda
- 1/4 tsp salt
- 1/4 unsweetened coconut flakes-unsulpuhered organic please
- 1/4 cup honey
- 1/2 cup maple syrup
- 3/4 cup almond milk
- 1 tbsp vanilla extract
- 1 cup walnuts, toasted lightly, then chopped (optional)
Mix the flour, flax, chia, baking soda and salt in a bowl.
In another, larger bowl, whisk together the coconut flakes, maple syrup, honey, almond milk, mashed bananas and vanilla extract until well-mixed.
Add the flour in three batches, stirring in the flour thoroughly after each addition. When finished, add walnuts if using.Pour into a bundt pan sprayed with oil (I just bought a silicone bundt pan which requires little to no oil, and the cake pops out beautifully without sticking). This is a thick batter, so smooth down the top before putting into the oven.
Bake in a preheated 350-degree oven for 45 minutes or until a toothpick inserted near the cake’s center comes out clean.
Cool thoroughly, unmold,
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