Kristie Clarke
Ingredients
0 portion(s)
- 120 grams GF Self Raising Flour
- 40 grams Whole raw almonds
- 25 grams Shredded coconut
- 1 teaspoon GF baking powder
- 80 grams raw sugar
- 80 grams Butter or Margarine, use nuttelex for dairy free
- 3-4 small bananas or 2 large bananas, chopped into quarters
- 1T Chia seeds to 3T water
- 1 teaspoon bicarb soda
- 1 teaspoon vanilla essence
- 1 tablespoon Milk, use soy or rice milk for dairy free
- cinnamon, for dusting
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6
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7
easy
Preparation -
8
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Recipe is created forTM 31
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Recipe's preparation
Preheat oven to 160 degrees (fan forced or 180 degrees conventional)
Place almonds and shredded coconut in TM bowl and mill for 15-20 sec / spd 7. Set aside.
Place sugar in TM bowl and mill 2-3 sec / spd 10.
Insert butterfly and add butter. Cream for 1 min / spd 4. Remove butterfly.
Scrape down sides and add chia seed and water mix, mixing on spd 5-6 each time and scraping sides down in between.
Add banana. Mix 5 sec / spd 5.
In MC combine bicarb, vanilla and milk. Set aside.
Add flour, almonds, coconut and baking powder to TM bowl. Mix 10-15 sec / spd 5 whilst pouring in liquid from the MC.
Pour into greased tin (I use a bundt cake tin or small loaf tin), sprinkle with cinnamon and bake for 30-40 minutes or until a skewer inserted comes out clean.
Cake
Accessories you need
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Butterfly
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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