100g toasted oat gluten free flour
80g sprouted whole wheat flour
60g coconut flour
1 tbsp flaxseed meal
3 tbsp cacao powder
1 tsp baking soda
1/2 tsp vanilla bean powder
1 cup unsweetened almond milk
60g amber maple
1/4 tsp Himalayan salt
60g softs dates
150g grated zucchini
40g fine shredded coconut
100g sweet potatoes, cooked
60g banana
50g melted unsalted grass fed butter
30g melted unsalted grass fed ghee
METHOD:
1. Pre heat oven to 375ºF.
2. I the bowl of a Kitcheaid, put toasted oats, sprouted whole wheat flour, coconut flour, flaxseed meal, cacao powder, baking soda and vanilla, and blend.
3. Put in a blender, first almond milk, maple, salt, dates and zucchini, mix well. Next, incorporate coconut, sweet potatoes, banana, and fats.
4. Pour it over de dry ingredients. Mix well with the Kitchenaid.
4. Grease 2 8-inch mold with some coconut oil, split the batter in half and pour in each mold, cook for 25 to 30 minutes. (Chek the center with a toothpick after 25 min).
CHOCOLATE FROSTING :
1/3 unsweetened almond milk
1/4 tsp Himalayan salt
1/4 tsp vanilla bean powder
2 Tbsp cocoa powder
40g unsweetened peanut butter, melted
40g dark chocolate bar, melted, (HU brand)
40g manuka honey
100g sweet potatoes, cooked
120g avocado
16g coconut oil
METHOD:
1. Mix all ingredients in a food processor or hight-speed blender until you have a thick, fluffy and creamy frosting.
תגובות