I worked out the nutritional information for this recipe so it would be rude not to share: Based on 16 slices: Calories: 171 Carbs: 15.8 Fat: 10.5 Protein: 4.5. You could say they are *guilt free*
Ingredients:
Dry ingredients:
- 120g coconut flour
- 1 tsp cinnamon
- 1 tsp baking powder
Wet ingredients:
- 75g coconut oil melted
- 5 eggs
- 75g honey
- 120ml cashew milk (or another nut milk)
- 1 tsp vanilla extract
Other:
- 3 extra ripe bananas, mashed
- 50g dark chocolate (more if required)
- 100g raspberries
- 1.5tbsp cocoa powder
- 2tbsp chopped almonds
Method:
- Grease a deep baking tray with coconut oil and set oven to 180 fan
- Combine dry ingredients in one bowl
- Combine wet ingredients in another bowl
- Add wet ingredients mix to dry ingredients and stir through the banana
- Pour out half of the mix into another bowl, so you should have 2 bowls each containing 50% of the cake mix
- Break up the dark choc and melt for 20 seconds (enough so it is slightly melty but you still have chunks)
- Bowl 1: add the chocolate and cocoa powder, stir through
- Bowl 2: add the rasperries and almonds, stir through
- Add contents of each bowl to the baking tray bit by bit (I used a large spoon to do this) to create a marble effect
- Bake in preheated oven for 30 mins, after this cover with foil and bake for another 15 mins
- Remove from the oven and allow to cool for 20 mins, then remove from tray and cool for a further hour on a wire rack
- Best stored in the fridge!
