I’ve been doing a little experimentation of late in the kitchen with alternatives to wheat flour. Over the years, I’ve noted feelings of being completely off the planet when I’ve eaten a lot of wheat products, particularly when they’re highly processed. I’m usually not one to eat a lot of cake, but my experiment was borne out of being sick of my usual healthy snacks – so “Project Healthier Cake” was launched and I’ve come up with a Wheat and Sugar free Chocolate Banana Bread. The cake is what I’d describe as an “almost” cake – it’s almost vegan (though I’m sure you could modify to make it so) and it’s almost gluten free. It most certainly is sugar and wheat free.
Here’s what you need and how to make it.
Chocolate Banana Bread (wheat and sugar free)
2 ripe bananas, mashed
1 cup unsweetened almond milk
2 eggs, beaten
20g Nuttelex margarine, melted
(mix all wet ingredients together)
110g wholemeal spelt flour
1 tablespoon gluten free baking powder
70g quinoa flour
20 g coconut flour
1-2 tsp mixed spice or to taste
3 tablespoons raw cacao powder
1/3 cup Natvia sweetener for baking.
Preheat oven to 180c. Mix dry ingredients thoroughly and make a well in the centre of the bowl. Add wet ingredients and mix until just folded through. Pour into loaf container and bake for 30minutes or so. When it’s cooked properly, it will have a fudgy consistency. Makes 10 generous slices.
The best news is that it’s easy on the calorie budget and higher in protein and fibre than your usual slice of cake – and importantly, it tastes pretty good – nothing worse than disappointing cake! It’s a bit different from “normal” cake, but still tasty nevertheless! Nutrition counts are as follows: 130 calories per slice: 4 g fat (only 1.3g sat fat), 5.3g protein and 16.6g carbs.
I’ll flash up another pic so you can see how good it looks – tastes pretty nice too and makes a great change from rice cakes and tuna!