Breakfasts Desserts Plate

Banana cake with amaranth & hemp flour!

11 February 2016

OK! so I have my own version of banana cake also called banana bread! You will find around internet so many different recipes: vegan banana bread (without the eggs and with plant milk), the others with eggs, versions with  different flours, and with different quantities of certain ingredients.  The true is , it is very difficult to fail with this cake.

What will always make the difference,  is the base- I mean the flour you use. Keep in mind, that you can use any flour here, so don’t stop yourself from trying this recipe, if you don’t have the flours I used. Just use whatever flour you have at home. You can use traditional flour, or  buckwheat, coconut- whatever you feels like. You can also mix them.

This recipe has quite nutty, deep taste thanks to the both flours I used. Amaranth flour has a mild but distinct, slightly sweet, nutty like flavor. Amaranth flour doesn’t rise, so in the recipes where you need the pastry to rise a lot, you exchange this flour with traditional one with about 25 %. But with the recipes, where  is not that important, you can use it as much as you want. In this cake, I used 50% of amaranth flour and it was OK.

The other 50 %  is my latest discovery, the hemp flour. This flour is with 33% protein.  It offers antioxidants, calcium, magnesium, and other healthy goodies like zinc and manganese. Similar to amaranth, hemp flour doesn’t rise,  therefore is not a flour that can be used in traditional bread on it’s own. You would need to mix it with other flours, unless you are making a flat bread or a crackers. Hemp flour may be consumed by sufferers of celiac disease and gluten intolerance.

While making this version, I was not sure how it will end up, as both flours are not the one which would rise. But I have to say, it worked OK. I have tried to make the version, which would be not too sweet, but sweet enough, and also not to dry.  Thus, I used soya-almond yogurt (in many recipes you have some amount of plant milk) and that made it not too dry.

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Ingredients:

  • 1,5 glass of flour (as mentioned I used 50% of amaranth and 50% of hemp flour- but you can use any flour you may have, or mix different one)
  • 1 teaspoon of baking powder
  • 1 teaspoon of soda bicarbonate
  • 1/2 glass of yoghurt (I used plant based, soy-almond)
  • 2 ripe bananas
  • 1 egg (if you are vegan, you can skip egg, already yoghurt is a replacement of egg in many baking vegan recipes)
  • 8 tablespoons of coconut oil (I measured it while melted)
  • 3 tablespoons of coconut sugar (to be honest, if you would skip it, the cake would be still OK, slightly less sweet)
  • pinch of cardamom
  • 1/2 glass of shredded coconut

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Preheat the oven to 180 degrees C.

Blend together: bananas, yoghurt, egg, coconut oil, coconut sugar, pinch of cardamom. I used just the blender (with jar) which I use to make my smoothies. In a big bowl mix the dry ingredients: flour with baking powder and soda.  Add blended liquid ingredients and mix it with a wood spoon. Add shredded coconut. Grease a bit the baking tray with coconut oil. Put the pastry into the baking tray  (the one you would use for bread for example. I used the rectangle one, with about 30 cm of length).  Bake for about 60 minutes.

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I served this cake with home made chia jelly/jam.

You need a glass of frozen raspberries and blueberries. Put them in a pan, add 1/3 glass of water, and cook for few minutes, add 2 spoons of chia seeds and some coconut sugar (according to how sweet you want it to be) and cook for another 2-3 minutes. As chia will absorb the liquid, it will become like a jelly/jam structure. Serve with the cake!

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