Banana, cocoa and oat cake: without flour and milk, healthy

3 basic ingredients – banana, cocoa and oats – and a touch of honey and spices give this healthy cake an incredible flavor

3 basic ingredients – banana, cocoa and oats, prepare this cake with an intense gingerbread flavor and moist consistency

Recipe for 4 people.

Gluten-free, Gluten-free and Lactose-free, Lactose-free

Preparation: 01:00 + time to cool + time to decorate

Intermission: 00:40

TOOLS

1 mold with removable edge, 1 kettle, 2 bowl(s) (1 non-metallic), 1 chopping board(s), 1 whisk, 1 grater

EQUIPMENT

conventional + microwave

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

BANANA, COCOA AND OAT CAKE Ingredients:

– 1 1/2 cups gluten-free oatmeal

– 250 ml of lactose-free whole milk, warm

– 2 ripe bananas

– 2 eggs, whole

– 3 tablespoons of cocoa powder ^B.C

– salt to taste (pinch)

– 1 teaspoon(s) of chemical yeast ^B

Ingredients Honey and Spices:

– 1 unit of cumaru beans, grated

– powdered ginger to taste ^B.C

– 1 teaspoon(s) of ground cinnamon ^B

– 1/2 teaspoon(s) of clove powder ^B

– 3 tablespoons of honey

Ingredients TO COMPLETE:

– nuts to taste, chopped – just enough to cover the surface

Ingredients Lactose-free/dairy-free chocolate syrup/topping:

– 100 g gluten-free and lactose-free chocolate – semi-sweet or other chocolate of your choice (or sugar-free and gluten-free vegan chocolate)

– 30 ml of coconut milk

– 2 teaspoons of water, filtered, or enough to make the point (see recipe)

PREPARATION:

1. Separate the utensils and ingredients for the recipe. It can be sugar free, just remove the honey and use 0% sugar or diet chocolate in the topping.
2. For 4 portions, use an 18-20cm lined non-stick pan with a removable base – test to make sure it doesn’t come out when you add water – and line it with aluminum foil on the outside. If he loses, choose another conventional one. Grease it with coconut oil.

PREPARATION:

Oats – Hydrate – (do this step during pre-prep):

1. Preheat the oven to 180°C.
2. Start by heating the lactose-free milk (see quantities in the ingredients).
3. Place the gluten-free oat flakes in a bowl, cover with the hot liquid and let steep for 10 minutes.
4. In the meantime, continue preparing the dough.

Banana, cocoa and oat cake (with spices) – Dough preparation:

1. While you hydrate the oats, chop the final nuts into small pieces and set aside.
2. Mash the banana(s), place in a bowl and mix with the egg(s).
3. Add the cocoa powder, salt, honey and mix with a whisk to combine.
4. Add spices: grated cumaru, ground cinnamon, ground cloves and ground ginger.
5. Add the hydrated gluten-free oats into the milk and stir to combine.
6. Finally add the chemical yeast and mix.

Banana, cocoa and oat cake (with spices) – COOKING:

1. Transfer the dough to the greased non-stick pan.
2. Arrange the chopped walnuts on top of the cake, distributing them over the entire surface.
3. Bake in a preheated oven at 180°C for 30 minutes or until the surface has solidified.
4. The cake will be ready when, when you insert the tip of the knife into the center of the cake, it is still a little dirty: do not overcook it otherwise it will be dry.
5. Let it cool a little, in the meantime prepare the chocolate syrup (optional).

Lactose/milk free chocolate sauce:

1. Break the chocolate into smaller pieces. Place it in a non-metallic bowl.
2. Microwave on medium for 2 minutes – or long enough for it to melt (progressively increase, if necessary).
3. Add coconut milk, stir to combine. The syrup will look a little broken, but this will be fixed in the next step.
4. Add the filtered water (see the amount in the ingredients, as it may vary depending on the fat in the coconut milk).
5. Check that the syrup is fluid and shiny. Test with the spatula: it should slide like a ribbon.
6. If necessary, add more filtered water, little by little, until cooked.
7. Transfer to a piping bag or plastic bag with the tip cut off.
8. Book.

Decoration:

1. Unmold the cake, leaving the side with the nuts facing upwards.
2. Decorate with chocolate syrup over the nuts, creating squares or diamonds on top.

FINALIZATION AND ASSEMBLY:

1. Transfer the cake to a serving plate.
2. Serve the banana, cocoa and oat cake with spices sliced.
3. At room temperature the shelf life is up to 3 days.
4. If you leave it in the refrigerator, take it out a little before serving.

b) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN. c) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk products, such as casein, albumin and milk powder. This is why we always recommend reading the labels of this ingredient(s) and all the others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE.

Do you want to make this recipe? Access the shopping list, HERE.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.