So on this chilly, winter’s day I should be studying for my upcoming exam but to true Diana-style, it seems that I’d rather procrastinate or moreso, procrastibake. Fast forward an hour or so and here I have an amazing banana, passionfruit and pecan cake using wholemeal spelt flour and passionfruit yoghurt. So soft. So comforting. So delicious.
1 cup wholemeal spelt flour
1 TSPN baking powder
1 TBSP flaxmeal
1 TBSP rice malt syrup
1/4 cup coconut oil, melted
2 medium bananas- ripe as ripe can be, mashed
1/2 cup organic soy milk
1 TBSP apple cider vinegar
1/3 cup passionfruit coconut yoghurt- I use this
1/4 cup activated pecans
- In a mixing bowl, add the soy milk and apple cider vinegar and set aside for five minutes.
- Add the mashed banana, rice malt syrup and coconut oil before mixing briefly.
❀ I am a happy ambassador for Cocobella coconut waters and yogurt however please note that I do not liase with companies unless I absolutely believe in their beliefs and would use their products myself.
❀Substitute the passionfruit yoghurt for a different flavour if convenient however it obviously won’t be a passionfruit cake anymore 🙂
❀ I used an organic wholemeal spelt flour for this recipe however I’d recommend buckwheat flour for a gluten-free option.
❀ Cooking times may differ if using a different sized cake tin.
I hope you enjoy this recipe.
“We are what we think. All that we are arises with our thoughts. With our thoughts, we make the world.” –Buddha.