This recipe came about after trying to perfect a soft gluten free banana bread, in the end I felt it was more of a cake consistency but it could certainly be considered a bread. I have learnt that apple cider vinegar reacts with baking powder to help the bread/cake rise without using yeast, you can also use white vinegar for this.
The high protein content of this cake comes from the protein in the almond meal & chia seeds as well as helping you feel full after one slice as chia seeds are very filling you also have the benefits of omega 3 found in chia seeds along with being complete in all 9 in amino acids. Coconut oil is high in lauric acid to help fight bacteria & viruses. This is one healthy cake, so enjoy it!
4 tbsp chia seeds
1 cup Raw C Natural Coconut Water
5 medium eggs
3 tbsp rice malt syrup
¼ cup extra virgin cold pressed coconut oil (this should be softened)
3-4 ripe bananas
2 cups almond meal
½ cup shredded coconut (ensure this is natural with no added sugars)
1 tsp baking powder
1 tsp cinnamon
1 tsp pure vanilla essence or ¼ vanilla bean (cut lengthways & scraped)
1 tbsp apple cider vinegar
A twist of Himalayan pink salt
1. Soak the chia seeds in coconut water for 15 minutes, stirring occasionally (this will form a gel consistency)
2. Add eggs, rice malt syrup & coconut oil to your OmniBlend and blend for 20 seconds on low
3. Add bananas to blender and continue to blend until relatively smooth (a few banana chunks are not an issue)
4. In a large bowl combine almond meal, coconut, baking powder, cinnamon & vanilla
5. Pour egg & banana mix into bowl with almond meal mix and stir
6. Add chia seeds soaked in coconut water & apple cider vinegar to almond meal mixture and stir until well combined and free of any lumps
7. Pour into a lined loaf or cake tin & bake in a moderate oven around 180° celsius and bake for approx. 40 minutes or until a skewer or knife comes out clean when inserted in the middle.
Please note – cakes & loaves baked with soaked chia seeds will often seem very moist and almost a little uncooked initially but the chia seeds tend to soak up more moisture and the cake becomes a little less moist over a few hours and overnight but still moist enough to be soft.