After we cut out sugar and gluten, baking became a real challenge. I find the secret is using butter instead of the often substituted coconut oil. This recipe is hiding a secret ingredient: courgette! Rest assured no one will guess it's there though!
80ml nut milk (1/3 cup)
1 teasp vanilla extract
60gr buckwheat flour (1/2 cup)
60gr almond flour (1/2 cup)
1.5 teasp baking powder
1/2 teasp baking soda
5 tblsp cacao powder
100gr chocolate (min 80%), roughly chopped
Preheat oven to 180°C
Mix all wet ingredients in a blender until smooth
Add dry ingredients to blender and mix loosely until just combined
Pour into a cake in
Add a thin slices of banana to the top
Cook for 45 minutes
Let cool slightly before removing from tin and slicing.
Slices freeze really well separated with baking paper. Toast in the oven, no need to defrost.