The idea of this cake came up because I wanted to bake something very nutritious and functional (with so-called Super Foods), without gluten or lactose and using various fruits.
Something for Edu`s morning snacks when he demands a finger-food meal.
As the main goal here in my kitchen is to develop recipes for the most different children`s meals, I think I did it quite well... at least Edu loved his snack.
What I did was this, sliced and wrapped each slice in cling film and put in the refrigerator 5 for the week and the rest in the freezer just using them when I want.
The cake is moist, does not grow too much but it is very tasty.
Try to do in muffin trays as well.
- 100g buck wheat flour
-100g Oat flour
2tsp baking powder
-1tsp Baking soda
- 2tbsp ground flaxseed
- 1tbsp Goji berries (hydrated)
-2 Very ripe bananas
- 100g dried dates
- 100g desiccated coconut
-100ml hazelnuts or almonds Nilk
- 2 medium eggs
- 2tbsp Agave Nectar or Honey (optional)
Pre-heat the oven at 180ºC.
In a bowl mix the two flours and the two raising agents, as well as flax and coconut.
In a blender or a shaker mix combine the remaining ingredients until everything is homogeneous.
Gradually add this creamy mixture to the dry one and mix well.
Pour then into your non-stick tin and bake for about 30 to 35 minutes.