Berries are a fantastic source of protective antioxidants called anthocyanins, which neutralise damaging free radicals in the body and decrease the risk of chronic diseases such as cancer, cardiovascular disease and premature ageing.
Makes: 8
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup almond flour
- 1/3 cup coconut flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- Pinch sea salt
- 2 tbsp chia seeds
- ¼ cup cold pressed coconut oil, melted
- ¼ cup milk of choice (coconut, almond)
- 3 tbsp raw honey
- 2 organic eggs
- 1 tsp pure vanilla extract or paste
- 2 large ripe bananas, mashed
- ½ cup blueberries
- Poached berries
- 1 cup blackberries
- 1 cup blueberries
- Pinch dried lavender
- ¼ cup water
- 1 tbsp raw honey
- 1 tbsp lemon juice
Method
- Preheat your oven to 180°C and grease and line a muffin tin with baking paper.
- In a large bowl mix together dry ingredients: almond flour, coconut flour, cocoa powder, baking soda, sea salt and chia seeds.
- In your food processor blend coconut oil, milk, honey, eggs, vanilla and banana.
- Pour wet ingredients into dry and gently combine. Then fold through blueberries.
- Spoon mixture evenly into your muffin tray and place in the oven for 30-35 mins, until a skewer comes out cleanly from the centre.
- While your cake is cooking, make your poached berries. In a small saucepan over medium heat add water, honey, lemon, blueberries, blackberries and lavender. Bring to the boil then simmer for 5 mins.
- Serve chocolate cakes warm topped with poached berries.
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