I love baking so am always looking at ways to add in extra nutrients to my bakes to make them a little bit healthier! This is definitely a treat but the addition of the ground flax and spelt flour add some additional nutrients like minerals, fibre and omega 3's. Enjoy!
Ingredients:
100g Plain Flour
50g Spelt Flour
125g softened butter
150g coconut sugar (I used Coconut Merchant via Well Easy)
1 tbsp maple syrup
2 large organic eggs
3 large bananas mashed
100g good quality 70% dark chocolate, chopped in to small chunks
1 tsp good quality vanilla extract
2 tsp baking powder
1 cup ground flaxseed or a ground seed blend (I used this one from Linwoods)
1 tbsp almond milk
Method:
Preheat the often to 180C. Grease and line a 900g loaf tin.
Cream the butter and sugar together.
Beat in the eggs and maple syrup. Add a spoonful of flour to prevent curdling if needs be.
Fold in the plain flour, spelt flour, baking powder and ground flaxseed.
Add the almond milk and mashed banana and combine.
Fold in the dark chocolate chunks and pour into the tin.
Bake on the middle shelf of the oven for 50 -60 mins, until a skewer inserted into the centre of the cake comes out clean.
Leave to cool in the tin. Enjoy!
This cake will keep in an airtight container for 3 days.