My family and I are going mostly grain-free with out eating for a while so I have been on the hunt for some new recipes. I got this one from civilizedcavemancooking.com and it was so tasty! My husband has also requested for me to make it again next week for him to take to share with his workout buddies!
Cake:
3 mashed bananas
3/4 cup almond flour
1/4 cup raw MILA chia seed
1/4 cup coconut flour
3 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
Cinnamon Swirl:
3 Tbsp. raw honey
2 Tbsp. cinnamon
Crunchy Topping:
1/8 cup 100% pure maple syrup
2/3 cup raw pecans chopped or whole
1. Use a hand mixer to mix the cake ingredients until well combined. Pour thick batter into an 8 x 8 pyrex/glass container.
2. In a separate bowl, whisk the raw honey and 2 T cinnamon together and drizzle on top of batter in pan. Swirl however you want!
3. Place cake in the over and bake at 350 degrees for 30-35 minutes, taking out after 15 minutes to add the candied pecans.
4. While the cake is starting to bake, saute' the raw pecans (walnuts would also be great) in the maple syrup for 5-6 minutes on medium heat stirring often-BEWARE NOT TO EAT THEM ALL BEFORE YOU PUT THEM ON THE CAKE!
5. After 15 minutes of baking, pull out the cake and sprinkle the candied pecans on top of the cake and then finish baking for 15-20 more minutes or until knife/toothpick comes out clean.
6. Let sit for 30 minutes before cutting and serving.
At our house, this started as a snack, and the next day we had it for breakfast! Enjoy!
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