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COCONUT BANANA BREAD CAKE

INGREDIENTS

½ CUP DESSICATED COCONUT

½ CUP ALMOND MEAL

¼ CUP TAPIOCA FLOUR

½ TSP BAKING POWDER

PINCH OF SALT

½ TSP CINNAMON

1 LARGE RIPE BANANA, MASHED

1 CHIA EGG

1/3 CUP COCONUT WATER

¼ CUP COCONUTOIL, MELTED

¼ CUP RICE MALT SYRUP

1-2  SMALL BANANAS, TO TOP WITH

METHOD

• PREHEAT OVER TO 170 DEGREES; GREASE AND LINE A CIRCLE CAKE TIN

• TO MAKE CHIA EGG, STIR ONE TABLESPOON OF CHIA SEEDS INTO 3 TABLESPOONS OF WATER AND SET ASIDE

• MIX DRY INGREDIENTS IN A LARGE BOWL

• IN SEPARATE BOWL MIX WET INGREDIENTS

• POUR WET INGREDIENTS INTO DRY, AND THEN FOLD TOGETHER

• POUR BATTER INTO PAN, TOP WITH SLICED BANANAS 

• BAKE FOR 35-40 MINS OR UNTIL WOODEN SKEWER COMES OUT CLEAN, ALLOW TO COOL FOR 30 MINS IN THE PAN BEFORE SLICING 

• STORE IN AN AIRTIGHT CONTAINER, I KEEP IN THE FRIDGE. CAN BE FROZEN

* I USED CARTON COCONUT MILK, YOU CAN USE ANOTHER PLANT MILK-ALMOND/SOY ETC OR YOU COULD USE COWS MILK IF NOT WANTING DAIRY FREE

* YOU COULD USE HONEY/MAPLE SYRUP ETC INSTEAD OF RICE MALT SYRUP

* YOU COULD USE REGULAR WATER INSTEAD OF COCONUT WATER

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/recipes-for-healthy-living/coconut-banana-bread-cake.html

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