Another good mood comfort food recipe: Banana Buckwheat Cake
If you rather prefer muffins, using a muffin tin work just as well :-)
Ingredients
- 1 cup Coconut Flour (or Almond Flour)
- 1 cup Rolled Oats
- 2/3 cup Buckwheat Flour
- 2 Tbsp Arrowroot Powder
- 1/3 cup Coconut Sugar
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Sea Salt
- 1-1/2 cups Mashed Banana
- 1/3 cup Coconut Oil, olive oil or sunflower seed oil
- 1 tsp Lemon Juice or Apple Cider Vinegar
- 1/4 cup Plant Milk (or Bicarbonated Water)
- 1 tsp Vanilla
- optional: 3/4 - 1 cup Dark Chocolate Chips or Walnuts
Instructions
Begin by adding rolled oats to a blender and pureeing them until they turn into a coarse flour, then set aside.
Add the ground oats, 1 cup of almond flour, the buckwheat, arrowroot, sugar, baking powder, soda, salt, and spices in a bowl. Stir to combine.
In a separate bowl combine the banana, oil, lemon juice, milk and vanilla, stirring well. Combine the wet ingredients to the dry and mix just until combined. Lastly, stir in the chocolate or walnuts.
Bake in a 190 C (375 F) for about 50 minutes or until the tops spring back when lightly touched. If you’re making muffins, divide batter amongst 10 lined muffin cups and sprinkle the tops with some coconut flour or with a little bit of almond flour if desired.
SUBSTITUTIONS
Need your cake or muffins to be nut-free? Try grinding sunflower seeds instead of the almonds
Want fruit or nuts instead of chocolate? Add walnuts or frozen blueberries instead of chocolate chips
Don’t have plant-based milk? Bicarbonated water can be used in place of plant-based milk
Don’t have arrowroot powder? Try using tapioca starch or corn flour
