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.
The baking bug struck again the other day and I came up with this gluten-free, refined sugar-free and delicious loaf using some of the abundance of ripe bananas. I used vegan chocolate chips, raw organic cacao, bananas, activated pecans and organic coconut flakes in the mix. This loaf is high in fibre, protein and magnesium due to the cacao, pecans, coconut flakes and buckwheat flour.
Did you know that passionfruit grow in two seasons? Neither did I until recently. I was generously given some homegrown passionfruit from my parent-in-laws which made me so happy as they are easily one of my favourite fruits. They are loaded with vitamin C, vitamin A, flavonoids and antioxidants. Is anyone else a fan?