1/4 cup chia seeds (soaked for 5mins in 200ml water)
1 Large (going brown) banana
1 TBS maple syrup
1/4 cup almond or rice milk
1/2 cup rice flour
1/2 cup ground almonds
1/4 cup desiccated coconut
1/3 cup broken up pieces of pecan nuts
1 tsp pure Stevia
1 tsp baking soda
1/3 block of ‘Green & Blacks’ or other dark cooking chocolate) chopped into small chunks
Pre head the oven to 180C
Line a 20cm round cake tin with baking paper (only needs to be 2 inches up the sides) Combine all dry ingredients (including chocolate chunks) in a mixing bowl and set aside.
Mash banana into a liquidy paste – add agave and mix thoroughly
Add the soaked chia seeds to the banana mix and thoroughly combine using a fork or whisk. Make a well in the dry mix and add the banana chia mix and milk – fold together well.
The mix will be pale in colour with the chunky ingredients fully visible. If you can still see dry bits of flour, add a dash more milk.
The mixture should be moist, but not so wet that it separates – transfer into the lined cake tin.
Using a spatula, spread the mix evenly over the baking paper (it will be 1 to 1.5 inches thick, not like a normal cake!) it doesn’t need to be perfectly round, the chia in the mix will help it hold its form.
Once you are happy the mix is even, pop into the oven and bake for 25 -30 mins. When you can smell the banana – the cake will be ready in approx. 3 to 5mins time. The top should be a nice golden brown and have a little spring when pressed.
Allow to cool a little and then serve warm or cool. Keep in an air tight container, will last 4-5 days