Cake for breakfast? When it’s healthy and insanely delicious, why not?!
This one also makes an excellent morning or afternoon tea snack on the go.
It’s filled with protein and good fats, keeping you full for longer.
- ½ cup buckwheat flour
- ¾ cup almond meal
- ¾ cup desiccated coconut
- 2 tsp gluten-free baking power
- 1 tbsp mesquite (optional)
- 1 tsp cinnamon
- 1 tsp vanilla
- ¼ cup extra virgin coconut oil, melted
- ¼ cup raw honey
- 1 cup mashed banana
- 2 eggs
Plus walnuts, to sprinkle on top!
Preheat the oven to 160 degrees, fan-forced.
In a large bowl, place all the dry ingredients and stir.
Place all wet ingredients a small mixing bowl and whisk till combined.
Make a well in the centre of the dry ingredients and pour in the wet ingredients.
Stir until combined.
Pour into a small loaf tin lined with baking paper and sprinkle with walnuts.
Bake for 40-45 minutes.
Test with a skewer. If it comes out clean, it is ready!
My name is Sophie and I’m a 20-year-old media student from Sydney. I have an intense love for healthy food, nutritious cooking and cafe exploring! This has been a long-term passion of mine as I understand the importance of fuelling your body with goodness. Not only do you feel amazing and energetic on the inside, you glow with health on the outside! It may sound cliché, but it is absolutely true! I love leading this healthy, active lifestyle.
FOLLOW SOPHIE: @coconutandbliss