So why am I adding it to my online recipe book, because the Angles loved it so much they asked me to!! and that seemed like a pretty good reason to me. It also means that I have a record of what I did so that I can do it again. Well at least try to!!
Kitz special Banana cinnamon swirl cake with cashew frosting
This is a super moist cake almost like pudding. Grain free with a dairy free option.
Makes one Bundt cake or med cake pan
NOTE: All measurement are estimates as this was a throw together but the demand for the recipe means I have to blog it for some Angels!
2 ½ cups ground Buckies, 4 seeds crackers and Active Almonds Natural or ground up sprouted and dehydrated nuts, seeds and buckwheat.
1 ¼ cups coconut palm sugar
1 teaspoon mixed spice
1 tsp cinnamon
2 tsp baking powder – gluten free and aluminum free
3 very ripe lady finger bananas
2 free range eggs
¼ cup EV olive oil
1 large tsp ground vanilla bean or similar
3 large tbs organic Greek yoghurt or coconut/nut yoghurt for dairy free
Mix dry ingredients in a large bowl.
Add wet mix then stir until it is fully combined
Pour into a greased Bundt tin or baking paper lined square cake pan
Turn oven on to preheat to 180oc while the cake sits. The meal with soak up some of the moisture
Bake for about 40-50 mins.
Remove and leave in pan to cook for at least 15mins then turn out
½ cup cashews soaked for 1-2 hours, rinse then add water to just cover in a small personal blender like the tribest or magic bullet.
Add a pinch of stevia and vanilla or a soaked date/honey or agave
Blend until completely smooth and creamy.
You can serve the cream warm or cool it in the fridge if you prefer it cold
You can leave the cake out for a day then it must go in the fridge.